Monkfish with garlic and spring onion

By AnnieMro

Ingredients

• Sauce:
• 2 egg whites
• 1 tbsp. cornflour
• 1 lb. monkfish tails (or cod or turbot), skinned and cubed
• 4 fluid oz. vegetable oil
• 6 green onions
• 2 cloves garlic, crushed
• salt and pepper
• 4 tbsp. soy sauce
• 2 tbsp. rice wine, sherry or white wine
• 1 tbsp. red wine vinegar
• 2 tbsp. brown sugar

Preparation

Step 1

Lightly beat egg and cornflour with salt and pepper. Add fish and turn to coat, then set aside. Heat wok. Add oil until hot. Fry fish in batches 2-3 mins. until golden. Drain on paper towel. Pour off all but 1 tbsp. oil form wok, Add onions and garlic, fry 2-3 seconds. Pour in sauce and add fish. Bring to boil. Toss until hot. Serve.