Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- vegetable oil (for frying)
- 1 onion, sliced
- 1tablespoons fresh root ginger, thinly sliced
- 3 cloves garlic, crushed
- 1 red capsicum, sliced
- 2tablespoons tomato ketchup
- 2tablespoons rice vinegar
- 2tablespoons caster sugar
- 1tablespoons soy sauce
- 1teaspoons cornflour
- 100grams self-raising flour
- 1 egg, beaten
- 400grams sea bass fillet, skinned, and cut into chunks
- 2 spring onions, sliced
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1420kJ / 340Cal
1420 Kilojoules or 340 Calories
16% of daily energy intake*
Protein
22.1grams
Fat
11.4grams
Carbs
37.2grams
Sugars
17.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat 1 tablespoon oil in a wok. Add the onion and stir-fry for 2 minutes. Add the ginger, garlic and red capsicum and stir-fry for 2 minutes until softened. Mix together the ketchup, vinegar, sugar, soy sauce, 150 ml water and the cornflour until smooth. Stir into the wok and cook for 3-5 minutes until thickened. Keep warm.
Step 2 of 3
Fill a large, deep saucepan one-third full with oil and heat until a cube of bread browns in 15 seconds. Beat together the flour, egg and 125 ml iced water (don't worry if there are still a few lumps), then season well. Dip the fish into the batter until coated, shake off any excess and deep-fry in 2 batches for 3-4 minutes until golden brown all over. Drain on kitchen paper.
Step 3 of 3
Stir the fish into the sauce, then serve immediately with the spring onions scattered over.
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