Crispy Chili Fish - cooking recipe

Ingredients

1/4 cup cornstarch
2 None eggs, lightly beaten
1 None long red chili pepper
None None Vegetable oil for deep-frying, plus additional 1 tbsp
1 lb fish fillets, cut into chunks
3 None green onions, sliced
2 tsp grated ginger
2 cloves garlic, sliced
1/4 cup sweet chili sauce
2 tbsp kecap manis (thick sweet soy sauce)
1 tbsp soy sauce
None None Steamed rice, shredded green onions, to serve

Preparation

Place cornstarch in a medium bowl. Whisk in eggs until smooth. Finely chop half the chili pepper and stir in.
Heat oil in a wok or large skillet until a drop of batter sizzles as soon as it's added. Dip fish into batter, draining off excess. Cook in batches 2-3 mins until golden and cooked through. Drain on paper towels.
Wipe wok clean. Heat 1 tbsp oil in a wok on high heat. Stir-fry green onion, ginger and garlic 1 min. Stir in 1/2 cup water and sauces. Bring to a boil and simmer for 1 min.
Serve fish with rice. Drizzle with sauce and garnish with green onion and remaining chili pepper, thinly sliced.