This is a Cantonese recipe
Serves 1
Ingredients:
- 5 oz. firm white fish (haddock or cod fillet)
- 1 tsp. salt
Batter:
- 1 tbsp. well beaten egg
- 2 tbsps flour
- 2 ½ tbsps cold water
- 3 tbsps dry flour
- 1 inch ginger, finely chopped
- 1 clove of garlic, finely chopped
Seasoning sauce:
- 2 tbsps sugar
- 2 tbsps vinegar
- 3 tbsps water
- 2 tsps soy sauce
- 2 tsps rice wine
- Pinch of salt
- 1 tsp. cornstarch
- 1/2 tsp. sesame oil
- 2 tsp. chopped chives
- Oil for deep frying
Directions:
1. Remove any skin from the fish fillet, and working along the length of the fish, cut strips about 2 inches long and 1/2 inches wide.
2. Dissolve the salt in 2 cups of cold water and soak the strips in the solution for 10 minutes. Make the batter.
3. Dry the fish strips and roll in the dry flour. Shake off any loose flour and dip the strips in the batter, making sure they are well coated.
4. Have ready the deep fat and fry the fish strips in moderately hot oil for about 2 minutes, a few at a time. Then drain.
5. Heat the wok with 1 tbsp. oil and stir fry the ginger and garlic for 15 seconds. Pour in the seasoning sauce and stir fry until it boils. Remove from the heat and keep warm.
6. Re-heat the deep fat and fry the fish strips for another 30 seconds until crisp. Place on a dish, pour over the seasoning sauce, sprinkle with sesame oil and chopped chives and serve immediately.
