Fried fish with garlic and spring onions recipe
 Strips of battered fish, shallow fried and served with a hot sauce. Perfect for eating with Singapore noodles. 450g/1lb fillets of sole or plaice (dark skin removed), cut into 2.5cm/1in strips2 tsp salt¼ tsp freshly ground white pepper2 medium free-range eggs50g/1¾oz cornflour150ml/5fl oz groundnut or vegetable oil3 tbsp garlic, finely sliced 2 tbsp spring onions, finely chopped 2 tbsp Shaoxing rice wine or dry sherry2 tsp sesame oil 450g/1lb fillets of sole or plaice (dark skin removed), cut into 2.5cm/1in strips 2 tsp salt ¼ tsp freshly ground white pepper 2 medium free-range eggs 50g/1¾oz cornflour 150ml/5fl oz groundnut or vegetable oil 3 tbsp garlic, finely sliced 2 tbsp spring onions, finely chopped 2 tbsp Shaoxing rice wine or dry sherry 2 tsp sesame oil Method If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife. Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes.Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg.Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it. Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once. If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife. If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife. Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes. Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes. Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg. Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg. Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it. Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it. Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once. Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once.