For the marinade:
In a shallow dish, mix together the onion, rice wine, and ginger
. Add the fish and, marinate for 20 minutes, covered, in the refrigerator.
For the sauce:
In a small pan, heat the lemon juice, hoisin sauce
, soy sauce, and chile flakes and thicken the mixture with the cornstarch and water slurry
, if necessary. Set aside. Cook's Note: If your sauce is a little sharp, add a pinch of caster sugar.
For the bread crumbs:
Mix the crushed chiles, salt, white pepper
together in a bowl. Add in the bread crumbs, then tip them onto a plate or tray. Set aside.
For the coating:
Remove the fish
from the marinade and dip the strips in the flour, shaking off the excess flour, then in the eggs and, finally, in the seasoned bread crumb mixture.
Heat a wok
over high heat and fill it to a quarter of its depth with enough groundnut
oil. Cook's Note: Ensure your wok is stable before you deep-fry
Heat the oil to 350 degrees F. Test the temperature by dropping a cube
of bread into the oil and seeing if it in turns golden brown within 15 seconds. Deep fry
the coated fillets
until they are golden brown. Remove them with a slotted spoon and drain
them on an absorbent paper towel. Serve immediately with the sauce and Roasted Sweet Potato Chile
Chips, recipe follows.