Ingredients

2*500gr whole fish

oil for frying

flour

6 shallots

lemon slices for garish

batter

1 cup plain flour

salt

1 teasepoon oil

2 egg whites

lemon sauce

2 cups water

2 chicken stock cubes

salt, pepper 5cm (2inch)

2 cups water

salt, pepper2/3cup

lemon juice

5cm (2 inch) pieces green ginger

1/3cup brown sugar firmly packed firmly packed

6 shallots

1and 1/2 teasepoon cornflour

2 extra tablespoon water

Method

lemon sauce

Put water , crumbled stock , cubes , salt , pepper , lemon rind and juice peeled and sugar in pan . Bring to the boil reduce heat , simmer five minutes . Stain sauce return to pan . Blend cornflour with extra water until sauce boils and thickens , reduce heat , simmer for five minutes . stir in chopped shallots .

Clean and scale fish remove dark vein from inside sift flour and salt from inside . sift flour and salt into small bowls . Add oil and enough water to make a smooth batter , beat until smooth . Just before using, beat egg whites until soft peaks form gently fold into batter.

Cook fish lightly with flour. Dip fish into batter to coat completely . Drain off excess batter.

Cook heat in a large pan or wok , lower fish into hot oil . cook until golden brown and cooked through , about 10minutes . (If there not enough oil to cover turn once during cooking).

Drain fish well. Put on heated serving dishes . Arrange lemon lemon slices on top of fish , pour sauce over . garish with sliced shallots .

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