Ingredients
454g firm white fish (cut into 8cm x 3cm pieces)
85g tapioca starch or cornflour
1 egg
2 tsp Wing Yip Light Soya Sauce
1 jar Wing Yip Sweet & Sour Sauce
1/2 tin lychees (drained)
2 stalks spring onions (thin strips)
1 small carrot (thin strips)
Small handful coriander
1 tsp minced ginger (or use fresh)
1 tsp mince garlic paste (or use fresh)
1 tsp Wing Yip Sesame Oil
Oil to deep fry fish
Cooking Method
Step 1
Finely shred spring onions and carrots.
Step 2
Place these and the coriander into a bowl of iced water to curl.
Step 3
Season fish pieces in light soy and then dip into beaten egg white. Sprinkle liberally with tapioca flour.
Step 4
Heat oil in a pan or wok and cook fish in batches.
Step 5
Drain on kitchen roll and transfer to warm platter.
Step 6
Pour away the oil, keeping back about 2 tablespoons.
Step 7
Add minced garlic and ginger to the wok and a jar of Wing Yip Sweet and Sour Sauce.
Step 8
Fill half the jar with water, shake well and pour into the wok.
Step 9
Cook out the sauce for 3 minutes adding more water if it is too thick
Step 10
When sauce is ready, add the fish pieces to the wok and gently coat the fish with the sweet and sour sauce.
Step 11
Add the drained lychees and a few drops of sesame oil.
Step 12
Remove to a warm serving platter.
Step 13
Drain the curled vegetables and garnish.
