Prep 20 mins
Cook 20 mins
One of my family's favourite dishes. A bit hot but, you can alter how hot it is. Very tasty and very morish.
- The strength of the chili sauce will effect how hot this dish is.
- I recommend a sweet chili sauce for those who don't like it too hot.
- Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes.
- Add remaining ingredients and let it simmer on low for a few more minutes.
- Leave the sauce to sit while you prepare the fish.
- Chop the fish into approximately bite-size pieces.
- Sift the flour and cornflour into a bowl.
- Make a well in the flour and add the egg white and water.
- Mix to a smooth batter.
- Coat the pieces of fish with the batter.
- Heat oil in large pan and dip the fish into the oil.
- Cook the pieces for a few minutes each (cook many at a time).
- Heat the sauce back up.
- Once the fish is all cooked add the sauce to the fish in a large frying pan.
- Serve when hot.
This was oustanding! I only had sweet chili sauce but like some heat so added a diced dried habanero, however I could tell the sauce had enough other flavours that anyone who likes it milder would enjoy just as much with only sweet chili sauce. The consistency of the batter and sauce was great and your directions were spot on to give a great result.
This is really tasty, we loved it. For the required 1/3 cup chilli sauce I actually made this up with 1/2 hot chilli sauce and 1/2 sweet chilli sauce and the end result was great. Surprisingly quick and easy to put together - I cooked my sauce earlier in the day and just reheated in the microwave when I was ready to serve. I did leave my garlic to cook by itself slightly on low before adding the other ingredients, just to remove that raw garlic flavour. Also used more water for the batter. Thanks for posting Ben, this is a definite keep for our family.
This was great; the fish was really crispy, and the spicy sauce was divine.