Crispy Chili Fish

• 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

1. Place cornstarch in a bowl. Gradually whisk in eggs until smooth. Stir in chili.
2. 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.
3. Heat 1 tbsp oil in a wok or large skillet. Stir-fry spring onions, ginger, and garlic for 1 minute.
4. Add water, teriyaki sauce, and sugar. Bring to boil. Toss fish through sauce. Serve with rice and garnish with shredded spring onion.

cornstarch, eggs, chili, neutral oil, fish, spring onions, ginger, garlic, water, teriyaki sauce, sugar, rice

Taken from recipes-plus.com/api/v2.0/recipes/28440 (may not work)