Each bite of this sensationally sticky fish dish bursts with a sweet, sour and tangy taste.
- Combine the egg white, ginger and salt in a bowl. Add the fish. Toss to combine.
- To make the sweet & sour sauce, place the cornflour in a bowl. Gradually whisk in the stock until smooth. Add the garlic, ginger, shallot, sherry, vinegar, sugar, soy sauce and pepper. Whisk to combine.
- Add enough oil to a wok or heavy-based saucepan to reach one-quarter of the way up the side of the pan. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add one-quarter of the fish to the oil. Cook for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish, reheating oil between batches.
- Place the sweet & sour sauce in a frying pan over medium heat and cook, stirring, for 2 minutes or until the sauce starts to thicken.
- Add the fish to the sauce and cook, stirring, for 2-3 minutes or until the sauce coats the fish. Transfer to a serving platter. Top with the shallot and serve with rice.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set