Crispy Fish With Asian Noodles - cooking recipe

Ingredients

2 large eggs, lightly beaten
1/3 cup cornstarch
1 None long red chili, finely chopped, plus extra, to serve
None None oil, for shallow-frying, plus 1 tbsp extra
1 lb boneless fish fillets, cut into chunks
2 None green onions, sliced, plus extra, to serve
1 (1 inch) piece ginger, grated
2 cloves garlic, sliced
1/2 cup water
1/4 cup sweet chili sauce
2 tbsp kecap manis (thick sweet soy sauce)
1 tbsp soy sauce
1 lb singapore noodles, cooked, drained
1 bunch baby bok choy, leaves separated

Preparation

In a large bowl make the batter by, whisking eggs, cornstarch and chili together.
Heat oil in a wok or large saucepan on high, until a drop of batter sizzles as soon as it's added.
Working in two batches, dip fish into batter. Cook each batch for 2-3 minutes, until golden and cooked through. Drain on paper towels.
Heat extra oil in a wok or large frying pan on high.
Stir fry green onions, ginger and garlic for 1 minute. Add water and sauces and simmer 1 minute. Toss in the noodles and bok choy and cook another 1-2 minutes.
Serve noodles topped with fish, extra chili and green onions.