BATTER FRY CANTONESE SWAI FISH FILLET

PORTIONS: 2

INGREDIENTS

10 oz. Swai fish fillet

Salt to taste

4 tbsp. flour

Cut the fish in strips. Pat dried the fish with paper towel and season it with salt.

Slightly dust the fish in flour

BATTER

1/3 cup all-purpose flour

1/3 cup cornstarch

1 tsp. baking soda

1tbsp. beaten egg

¾ cup ice cold water

½ tsp. salt

In a bowl mix well the 6 ingredients.

Dip the fish in the batter and fry until it has a golden color.

DIPPING SAUCE

½ tbsp. oil

½ tsp. hot sesame oil

½ tsp. minced ginger

½ tsp. minced garlic

2 tbsp. brown sugar

2 tbsp. rice wine vinegar

3 tbsp. water

2 tsp. soy sauce

2 tsp. rice wine

1 tsp. cornstarch

2 tsp. chopped chives or scallions

In a bowl mix brown sugar, rice wine vinegar, water, soy sauce, rice wine and add the cornstarch to dissolve it.

In a small pot, heat up the vegetable oil and sesame oil. Stir fry the ginger and garlic. Add the mixed ingredients and let the sauce to thicken.