Budget recipes
Crispy chilli fish for $8.90
Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!
INGREDIENTS
¼ cup cornflour
2 eggs, lightly beaten
1 long red chilli
Vegetable oil for deep-frying, plus 1 tablespoon extra
500g boneless fish fillets, cut into chunks
3 green onions, sliced
2 teaspoons grated ginger
2 garlic cloves, sliced
½ cup water
¼ cup sweet chilli sauce
2 tablespoons kecap manis
1 tablespoon soy sauce
Steamed rice, shredded green onions, to serve
METHOD
- Place cornflour into a bowl. Gradually whisk in eggs until smooth. Finely chop half the chilli and stir through.
- Heat oil in a wok or large saucepan until a drop of batter sizzles as soon as it’s added.
- Dip fish into batter, draining off excess. Cook in batches 2-3 minutes until golden and cooked through. Drain on paper towel.
- Heat extra oil in a wok or large frying pan on high. Stir-fry green onion, ginger and garlic for 1 minute.
- Stir in water and sauces. Bring to boil and simmer for 1 minute. Serve fish with rice, drizzle with sauce and garnish with onion and remaining chilli, thinly sliced.
For our full budget weekday meal planner and shopping list, see this week's
Woman's Day (on sale February 9).
