Quick & Easy

Crispy chilli fish

Enjoy the delicious flavour and texture of this crispy chilli fish by Woman's Day. Served on a bed of steamed rice and seasoned with Asian flavours, it's a brilliant mid-week meal.
crispy chilli fishWoman's Day
4
10M
15M
25M

Ingredients

Method

1.Place cornflour into a bowl. Gradually whisk in eggs until smooth. Finely chop half the chilli and stir through.
2.Heat oil in a wok or large saucepan until a drop of batter sizzles as soon as it’s added. Dip fish into batter, draining off excess. Cook in batches 2-3 minutes until golden and cooked through. Drain on paper towel.
3.Heat extra oil in a wok or large flying pan on high. Stir-fly green onion, ginger and garlic for 1 minute. Stir in water and sauces. Bring to boil and simmer for 1 minute.
4.Serve fish with rice, drizzle with sauce and garnish with onion and remaining chilli, thinly sliced.

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