Ingredients serve 4

500gr fish fillets

1 cup plain flour

1/2 cup cornflour

1 egg white

3/4 cup water

oil in deep frying

Sauce

1 teasepoon oil

1 teasepoon grated green ginger

3 cloves garlic

1/4 cup tomato sauce

1 tablespoon soy sauce

2 teaspoons dry sherry

2 tablespoon water

Method for sauce

Place oil, grated green ginger, crushed garlic , the bottled tomato sauce and chilli sauce in pan. , stir over medium heat, one minute add remaing ingredients and mix well. Place chilli sauce in wok or large frying pan and fish pieces and heated through .

Method of fish

1. Rub some salt on fingers this makes it easier to gasp the slippery skin . Put fish skin side down . Work from tail to head . Hold skin at tail firmly . With a sharp knife held at an angle as a lever and using sawing motion . Seperate fish from skin . Remove bones from fillets chop fish into 2.5cm , (1 inch ) cubes.
2. Sift flour and cornflour into bowl, make well in center of sifted flours with back of spoon and egg smooth batter , beat well.
3. Heat oil in large, dip fish pieces in batter to coat completely, lower, fish pieces into hot oil, mix to a smooth batter , beat well. Heat oil in a large pan dip fish pieces in batter to coat completely , drain off excess batter , lower fish pieces into hot oil . cook until golden and cooked through about 5 minutes . cooking time will depend on thickness of fish . drain on absorbent paper

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