Dry Chili Fish Fillet

Ingredients:

300g White fish fillet

2 cloves garlic, minced

2 stalks of curry leaves

3 dried red chili, cut

1/2 yellow onion, cut into chunks

Oil for deep frying

Marinade

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp ginger powder

1/4 tsp black pepper powder

1 tbsp AP flour

2 tbsp cornflour

1 egg white

Sauce

2 tbsp chili sauce

1 tbsp tomato sauce

2 tbsp sweet soy sauce

Ingredients:

1. Pat the fish fillet dry and cut it into cubes. Marinate the fish in the marinade ingredients, mixing well. Set aside for 15 minutes.
2. Heat oil in a pan or wok for deep frying. Fry the marinated fish cubes in the hot oil until golden brown, about 3 minutes. Transfer to a paper towel to drain.
3. In a saucepan, heat 1 tablespoon of oil over medium-high heat. Add chopped garlic and dried chili. Cook the sauce for one minute.
4. Next, add the onion chunks, curry leaves, sauce ingredients, and salt. Stir-fry for 2-3 minutes. Add the fried fish cubes, mix, and continue sautéing on high heat for another minute.
5. Plate the dish and sprinkle with some chopped spring onions. Serve immediately with hot, steaming white rice.