A very delicious and popular Chinese takeaway dish.
Ingredients
- 800g thick fish fillets - cut into bite size pieces
- 3 eggs
- 1/3 cup flour
- 1/3 cup cornflour
- Cooking oil for deep-frying
Lemon Sauce
- ½ cup fish or chicken stock
- 2 tablespoons soy sauce
- 1/3 cup sugar
- 1 teaspoon cooking oil
- 2 cloves garlic, crushed
- Zest of ½ lemon
- ¼ cup fresh lemon juice
- 1 tablespoon cornflour
- Rice for serving
Method
- Whisk together the eggs, flour and cornflour. Place the fish in the batter – set aside.
Lemon Sauce
- In a small bowl, whisk together the stock, soy sauce and sugar.
- Heat one teaspoon of oil in a medium frying pan over a medium heat. Sauté the garlic for 30 seconds.
- Pour in the stock mixture and simmer for 1 minute. Add in the lemon zest and juice and simmer for an additional minute.
- Thicken the sauce with the cornflour mixed with 2 tablespoons of water - set aside.
- Heat the deep-frying oil in a large frying pan or wok and fry the fish until golden brown. Drain on paper towels.
- When all the fish has been fried, tip into the pan with the lemon sauce and heat through.
- Serve with rice.