SINGAPORE FISH

Preparation Method :

• Starting at the tail end of the fillets, skin them using a sharp knife.
• Slide the knife back and forth along the length of each fillet, push the fish flesh.
• Cut the fish into even-sized pieces.
• Mix together the egg white, corn flour, wine, salt and pepper. Place the fish in the mixture and leave to stand while heating the oil.
• When the oil is hot, fry a few pieces of fish at a time until light golden brown and crisp. Remove the fish to paper towels to drain, and continue until all the fish is cooked.
• Heat the oil in the wok and add the onion. Stir-fry the onion for 2 minutes and add the curry powder. Cook the onion and curry powder for a further 2 minutes.
• Add the juice from the pineapple and mandarin oranges and bring to the boil.
• Combine the corn flour and lime juice and add a spoonful of the boiling fruit juice. Return the mixture to the wok and cook until thickened, about 2 minutes.
• Add the fruit, water chestnuts and fried fish to the wok and stir to coat. Heat through 1 minute and serve immediately.