800g (1.7 lb) white fish fillets*, cut into bite-sized pieces
1½ cup plain (all purpose) flour
vegetable oil for frying
1 tsp sesame seeds
sliced spring onions (scallions), to serve
2 tbsp soy sauce
1 tbsp Chinese Shaoxing wine*
1 egg white
¼ cup chicken or fish stock
1 tbsp soy sauce
4 tbsp sugar
finely grated zest of ¼ lemon
2 tbsp lemon juice
1 tbsp vegetable oil
1 small garlic clove, finely grated
2 tsp cornflour (cornstarch), dissolved in 2 tbsp water
For the marinade, combine soy sauce, Shaoxing wine and egg white in a large bowl. Add the white fish and mix until well combined. Set aside.
To make the lemon sauce, mix together the stock, soy sauce and sugar. In a separate bowl, mix together the zest and lemon juice. In a small saucepan over medium heat, add the oil and the garlic. Cook for about 10 seconds or until fragrant, then add the stock mixture. Cook for 2-3 minutes, or until the sugar has dissolved.
Add the lemon juice and zest. Simmer for another 30 seconds before adding the cornflour mixture. Cook for another 30 seconds or until the sauce has thickened slightly. Allow to cool.
Place the flour in a large tray or bowl. Add half the fish pieces, being sure to add a little marinade as well. Use your hands to pat and press the marinade and flour together around the fish pieces to form a craggy coating.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil and place over a high heat. The oil is hot enough for frying at 165°C/325°F, or when a wooden spoon dipped into the oil forms furious little bubbles. Shake excess flour from the fish pieces and carefully add to oil. Cook the fish for about 3 minutes, or until golden and cooked through. Drain on kitchen paper. Continue with the remaining fish pieces and flour.
To serve, transfer the fish pieces to a serving plate. Drizzle with the lemon sauce and sprinkle over the sesame seeds and spring onion.
- I love using snapper, barramundi, mahimahior cod.
- You could use apple juice instead of the Shaoxing wine if you wish.