Deep Fried Fish with Vegetables Recipe

Ingredients : Serves 4-6

750g

1 tablespoon

1 teaspoon

1/2 teaspoon

1 tablespoon

6 tablespoons

1 clove

1/2 teaspoon

2 cups

6

1 tablespoon

1 tablespoon

1/2 cup

1 teaspoon

White fish fillets

Egg white

Salt

Five spice powder

cornstarch

Oil

Garlic, crushed

Finely grated fresh ginger

Sliced white Chinese cabbage

Spring onions, cut in 5 cm lengths

Light soy sauce

Oyster sauce

Water

cornstarch, extra

• Cut the fish fillets into finger pieces.

• Dip in egg white and then in a mixture of the salt, spice and cornstarch.

• Dust off excess flour.

• Heat oil in a wok and fry fish on high heat, one quarter of the quantity at a time, for just long enough to cook it through.

• This should take less than 2 minutes and as little as 1 minute, depending on the thickness of the fish.

• Drain on absorbent paper and keep war,.

• Pour off all but a tablespoon of the oil, add garlic, ginger and cabbage and stir fry for 1 minute.

• Add spring onions and stir fry 1 minute more.

• Add sauces and water, bring liquid to a boil, stir in extra cornstarch mixed with very little cold water and stir until sauce boils and thickens.

• Arrange on a dish with fish pieces on top and serve immediately with rice or noodles.