Chinese grilled fish

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Tilapia, pomfret or skate wing or any other firm textured white fish, about 1kg, prepared but with or without bones would both be fine

2 tbsp plain flour

2 tbsp corn flour

3 tbsp soya sauce

2 tbsp sugar

2 tbsp salt

4 slices of ginger

4 spring onions, cut into 1-inch chunks

200ml oil

(serves 4)

Wash and pat fry the fish. Mix the flours and salt together and dip the fish in the flour until covered. In a large lidded wok, heat the oil with the ginger over medium-high heat for 2 minutes, add the fish and fry for approximately 3 to 4 minutes on each side (or longer depending on thickness of fish) until a crispy crust is formed. Add soya sauce and sugar into the oil without disturbing the fish, and stir well. Arrange the spring onion over the top. Cover and cook for 2 minutes. Turn the fish over and cook for another 2 minutes. Serve with steamed rice and vegetables, such as bok choy .

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