Chinese-Style Chilli Fish

Ingredients

• Fish pieces (boneless) - 250 g
• All-purpose flour (maida) - 1/2 cup
• Corn flour - 1/2 cup
• Baking powder - 1 tsp
• Soy sauce - 2 tsp
• Celery - 2 tbsp
• Pepper powder - 1/2 tsp
• Salt to taste
• Oil
• Spring onions, for garnish
• Ginger - 1 tbsp
• Garlic - 1 tbsp
• Green chilies - 1 tbsp
• Soy sauce - 4 tbsp
• Tomato sauce - 5 tbsp
• Chili sauce - 1 tbsp
• Corn flour - 1 tbsp
• Water

Instructions

1. 1Rinse the fish and pat it dry, then cut it into finger-size pieces and set aside.
2. 2In a large bowl, whisk together all-purpose flour, 1/2 cup corn flour, 1 tsp baking powder, 2 tsp soy sauce, 2 tbsp celery, 1/2 tsp pepper powder, water and salt to form a smooth batter; it should be thick enough to coat the fish.
3. 3Heat oil in a deep pan until shimmering, then dip each fish piece into the batter and fry in batches until golden brown and crisp; transfer the fried pieces to a plate lined with paper towels to drain.
4. 4Wipe out any excess oil from a wok or skillet, then add a little oil and warm it until hot; sauté 1 tbsp ginger, 1 tbsp garlic and 1 tbsp green chilies until fragrant and slightly golden.
5. 5Add 4 tbsp soy sauce, 5 tbsp tomato sauce and 1 tbsp chili sauce to the pan, stir to combine and let the mixture come together briefly.
6. 6Mix 1 tbsp corn flour with a splash of water to make a smooth slurry, pour it into the sauce while stirring, and continue to stir until the sauce thickens and starts to boil; remove from heat immediately.
7. 7Pour the hot sauce over the fried fish and toss gently to coat each piece evenly so they stay crisp but glossy.
8. 8Garnish with chopped spring onions and serve immediately for the best texture.
9. 9Optional: serve with fried rice, roti or steamed rice for a complete meal.