THAI STYLE DEEP-FRIED FISH FILLET
1 tbsp shredded ginger
30g Thai sweet basil leaves, shredded (I replaced with flat-leaf parsley)
500g fish fillet cut into thick strips
½ tsp salt
½ tbsp shaoxing wine
½ tsp of chicken stock granules
Dash of sesame oil and pepper
1 tsp corn flour
For Coating :
5 tbsp plain flour mixed with 5 tbsp corn flour
5 cups oil for deep-frying
1. Combine all ingredients and marinade, season for 30 minutes.
2. Coat seasoned fish fillet with flour mixture and deep-fry in hot oil until golden brown and crispy. Dish and drain.
3. Serve hot with Thai chilli sauce.