Crispy Chili Fish

• 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

1. Place cornstarch in a medium bowl. Whisk in eggs until smooth. Finely chop half the chili pepper and stir in.
2. 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.
3. 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.
4. Serve fish with rice. Drizzle with sauce and garnish with green onion and remaining chili pepper, thinly sliced.

cornstarch, eggs, long red chili pepper, vegetable oil, fish, green onions, ginger, garlic, sweet chili sauce, manis, soy sauce, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/27796 (may not work)