Pan-fried fish with fresh Asian herbs

Ingredients

Fish, any type, raw, 400 g
Cornflour, 2 tablespoon(s)
Table salt, 1 pinch(s)
Black pepper, ground, 1 pinch(s)
Vegetable oil blend, 2 teaspoon(s)
Ginger, fresh, 2 tablespoon(s), sliced into thin strips
Green chilli, 1 chili(s), seeds removed, sliced into strips
Lemon juice, 30 ml, 2 tbsp
Sesame oil, 1 teaspoon(s)
Shao Hsing cooking wine, 15 ml, 1 tbsp
Fish sauce, 2 teaspoon(s)
White sugar, granulated, 1 teaspoon(s)
Spring onion, 15 g, 2 stalks, sliced into strips
Red chilli, 1 chili(s), seeds removed, sliced into strips

Cooking instructions

1. Mix the cornflour, salt and pepper together then rub onto the fish so that it is lightly covered.

2. Heat 1/2 tbsp oil in a wok or non-stick pan.

3. Fry the ginger, then place on paper towel or absorbent paper to soak up any excess oil.

4. Add fish to the pan and cook for about 4 mintues on each side or until it's lightly browned.

5. Remove fish from the pan and place on paper towel. Cover with foil to keep warm.

6. For the sauce, add the remaining 1/2 tbsp of oil to the pan along with lemon juice, sesame oil, chinese wine, fish sauce and sugar, and cook on a low heat for 2 minutes.

7. To serve, place fish on a plate, pour over the sauce and top with sliced spring onions, ginger and chilli.

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