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450g fish fillet
1 egg, beaten
1/2 cup corn starch
Marinade:
1/2 teaspoon Chinese rice wine
1/4 teaspoon Pat Chun Sesame Oil
1/4 teaspoon sugar
Sauce:
Pat Chun Plum Sauce
Marinate fish fillet 1 to 2 hours. Keep chilled.
Dip fish fillet in beaten egg. Dab both sides in corn starch. Deep fry in hot oil
until crispy.
Remove from oil and drain. Serve with Plum Sauce.
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