Crispy Fried Fish
|Rice wine||3 Tablespoon|
|Corn flour||3 Tablespoon|
|Finely chopped spring onions||1 1⁄2 Tablespoon|
|Oil||1⁄4 Cup (4 tbs)|
|Finely chopped ginger||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Tablespoon|
|Tomato ketchup||1⁄3 Cup (5.33 tbs)|
Make slanting slashes all down both sides of fish about 3/4" apart.
Repeat in opposite direction.
Mix salt, rice wine and 1 1/2 tbsp cornflour in a shallow dish, large enough to contain the fish.
Roll fish in this mixture turning the sides.
Leave to stand for 15 minutes.
Heat about 1/2 cup oil over high heat.
Add fish and fry over moderate heat.
Remove and place in a dish.
To prepare the sauce, in a saucepan heat 1/4 cup fresh oil and stir fry finely chopped spring onions and ginger for a few seconds.
Add sugar, vinegar, pepper and ketchup and cook to reduce & thicken.
Pour the sauce over the cooked fish.