Fish Slices In Chilli Sauce
|Plaice fillets||450 Gram|
|Plain flour||1 Tablespoon|
|Sunflower oil||300 Milliliter|
|Finely chopped root ginger||1⁄2 Tablespoon (Use Fresh)|
|Finely chopped spring onion||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|White wine vinegar||1 Teaspoon|
|Chili puree||2 Tablespoon|
Cut the fish fillets into 5cm slices and coat them with the flour.
heat the oil in a wok or frying pan over a moderate heat.
Add the fish slices and cook for 3 minutes, separating them with a pair of chopsticks.
Lift the fish from the oil with a slotted spoon.
Let the oil become hot again and return the fish slices to the pan for a few seconds to crisp.
Remove from the pan and drain well on absorbent kitchen paper.
Pour off most of the oil from the pan, leaving about 1 tblspn.
Combine the ingredients for the sauce and add to the pan.
Stir-fry for 30 seconds.
Add the fish slices and stir-fry for 1 minute.