Crispy Chili Fish

• 1/4 cup cornstarch
• 2 eggs lightly beaten
• 1 red chili pepper long
• vegetable oil for deep-frying, plus additional 1 tbsp
• 1 pound fish fillets cut into chunks
• 3 green onions sliced
• 2 teaspoons ginger grated
• 2 cloves garlic sliced
• 1/4 cup sweet chili sauce
• 2 tablespoons kecap manis thick sweet soy sauce
• 1 tablespoon soy sauce
• steamed rice
• green onions

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, red chili pepper, vegetable oil, fish, green onions, ginger grated, garlic, sweet chili sauce, manis, soy sauce, rice, green onions

Taken from www.yummly.com/recipe/Crispy-Chili-Fish-1401926 (may not work)