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Ingredients
Method
- 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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