Indo-Chinese Chilli Fish

Ingredients

• 600 g cod loin, cut into chunks
• 4 tbsp cornflour
• 1 egg
• 5 garlic cloves
• 15 g fresh ginger, grated
• 1 green pepper, sliced
• 1 onion, sliced
• 4 spring onions, sliced
• 2 tbsp soy sauce
• 2 tbsp red chilli sauce
• 400 ml vegetable oil for frying

Method

1. 1

   Toss the cod chunks with 2 tbsp of the cornflour and the beaten egg.

2. 2

   Heat the vegetable oil in a deep pan to 180C and fry the fish in batches for 3-4 minutes until golden and the fish flakes easily, then drain on kitchen paper.

3. 3

   Heat 2 tbsp of the frying oil in a wok and stir-fry the garlic and ginger for 30 seconds, then add the green pepper and onion and stir-fry for 3 minutes.

4. 4

   Add the soy sauce and red chilli sauce, and whisk the remaining cornflour with 2 tbsp water, then stir in and bubble for 1-2 minutes until glossy.

5. 5

   Add the fried fish and most of the spring onions, and toss gently to coat without breaking up the fish.

6. 6

   Scatter with the remaining spring onions and serve with rice.