- 450g/1lb fillets of sole or plaice (dark skin removed), cut into 2.5cm/1in strips
- 2 tsp salt
- ¼ tsp freshly ground white pepper
- 2 medium free-range eggs
- 50g/1¾oz cornflour
- 150ml/5fl oz groundnut or vegetable oil
- 3 tbsp garlic, finely sliced
- 2 tbsp spring onions, finely chopped
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tsp sesame oil
- If you are using plaice, ask the fishmonger to remove the dark skin of the plaice or remove it yourself with a small, sharp knife.
- Cut the fish fillets into 2.5cm/1in strips. Sprinkle them with a teaspoon of salt and the pepper. Set aside in the fridge for 15 minutes.
- Beat the eggs in a small bowl. Coat the pieces of fish in cornflour and then beaten egg.
- Heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, turn the heat down to medium. Shallow-fry the fish pieces on each side, in several batches, until they are golden-brown. Drain them on kitchen paper. Pour off the oil and discard it.
- Wipe the wok or pan clean. Add the rest of the ingredients and the remaining teaspoon of salt. Simmer for 2 minutes. Put the fried fish fillets on a warm serving platter and pour over the hot sauce. Serve at once.