Chinese Fried Fish
Chinese Fried Fish



  • 450g fillet of sole or plaice, skinned, cut into 2.5cm strips
  • 2 tsp salt
  • 1⁄4 tsp ground white pepper
  • 2 eggs
  • 50g cornflour
  • 150ml veg oil
  • 3 tbsp sliced garlic
  • 2 tbsp chopped spring onions
  • 2 tbsp dry sherry
  • 2 tsp sesame oil
  • Spicy noodles, to serve
  • Sprinkle the fish strips with salt and pepper, and leave to rest in the fridge for 15 mins. When ready, beat the eggs in a bowl, and dip the fish strips in cornflour and beaten egg.
  • Heat a wok and add the oil. Shallow fry the fish pieces until golden brown, then drain on kitchen paper. Discard the oil, and add the remaining ingredients to the wok with a teaspoon of salt. Simmer for 2 minutes to make a hot sauce, then drizzle all over your crispy fish. Serve with spicy or Singapore-style noodles.
30 mins
4 serving

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