Fried Fish with Garlic and Spring Onions
Serves 4
Ingredients
Method
400 g. Plaice
¾ tsp. Salt (Kosher)
1 Eggs
55 g. Cornflour
80 ml. Groundnut Oil
3 Garlic (finely chopped)
25 g. Onions (Spring Onions Finely Sliced)
25 ml. Sherry (Dry)
1 tsp. Salt to Taste
1 tsp. Sesame Oil
Remove the dark skin from the plaice with a sharp knife. Cut the fillets into 1" strips, sprinkle them with salt and set aside for 20 minutes.
Place the egg into a small bowl and beat the egg. Dredge the fish in the cornflour and then into the beaten egg.
Heat the oil in the wok and when hot shallow fry the fish fillets until they are golden brown, drain on kitchen paper. Continue until all the fillets are cooked.
Discard the oil and add all the remaining ingredients to the wok and simmer for a few minutes. Put the fish on a warm platter and pour over the sauce. Serve immediately.