Ingredients

  • 1/4 cup cornstarch
  • 2 eggs (lightly beaten)
  • 1 red chili pepper (long)
  • vegetable oil (for deep-frying, plus additional 1 tbsp)
  • 1 pound fish fillets (cut into chunks)
  • 3 green onions (sliced)
  • 2 teaspoons ginger (grated)
  • 2 cloves garlic (sliced)
  • 1/4 cup sweet chili sauce
  • 2 tablespoons kecap manis (thick sweet soy sauce)
  • 1 tablespoon soy sauce
  • steamed rice
  • green onions

Directions

  1. Place cornstarch in a medium bowl. Whisk in eggs until smooth. Finely chop half the chili pepper and stir in.
  2. Heat oil in a wok or large skillet until a drop of batter sizzles as soon as it's added. Dip fish into batter, draining off excess. Cook in batches 2-3 mins until golden and cooked through. Drain on paper towels.
  3. Wipe wok clean. Heat 1 tbsp oil in a wok on high heat. Stir-fry green onion, ginger and garlic 1 min. Stir in 1/2 cup water and sauces. Bring to a boil and simmer for 1 min.
  4. Serve fish with rice. Drizzle with sauce and garnish with green onion and remaining chili pepper, thinly sliced.
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NutritionView more

250Calories
Sodium45%DV1090mg
Fat14%DV9g
Protein53%DV27g
Carbs5%DV14g
Fiber8%DV2g

PER SERVING *

Calories250Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1g5%
Trans Fat0g
Cholesterol160mg53%
Sodium1090mg45%
Potassium590mg17%
Protein27g53%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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