Crispy Chili Fish - cooking recipe

Ingredients

1/4 cup cornstarch
2 large eggs, lightly beaten
1 tsp chopped chili
1 cup plus 1 tbsp neutral oil
1 lb boneless fish fillets, cut into chunks
3 None spring onions, sliced
2 tsp grated ginger
2 cloves garlic, sliced
1/2 cup water
1/4 cup thick teriyaki sauce
1 tbsp sugar
None None Steamed rice and shredded spring onions, to serve

Preparation

Place cornstarch in a bowl. Gradually whisk in eggs until smooth. Stir in chili.
Heat 1 cup oil in a wok or large saucepan. Dip fish in batter and drain off excess. Cook in wok in batches and drain on paper towel.
Heat 1 tbsp oil in a wok or large skillet. Stir-fry spring onions, ginger, and garlic for 1 minute.
Add water, teriyaki sauce, and sugar. Bring to boil. Toss fish through sauce. Serve with rice and garnish with shredded spring onion.