Crispy Chili Fish

Name: Crispy Chili Fish
Total time: 1500 s
Yield: 4 servings
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

RecipesPlus

13Ingredients

250Calories

25Minutes

Ingredients

servings:

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

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Directions

Place cornstarch in a medium bowl. Whisk in eggs until smooth. Finely chop half the chili pepper and stir in.
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.
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.
Serve fish with rice. Drizzle with sauce and garnish with green onion and remaining chili pepper, thinly sliced.

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