Chilli Fish Dry with Singapore Noodles

Instructions

1. 1

   Marinate the fish. In a medium bowl, combine the fish cubes with ginger garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, 0.5 tsp salt, and 1 tsp white vinegar. Mix gently to coat and set aside to marinate for 15-20 minutes.

2. 2

   Prepare the batter. In a separate bowl, whisk together the all-purpose flour, 4 tbsp cornflour, the beaten egg, and 0.25 tsp black pepper powder. Add 1-2 tablespoons of water as needed to create a thick, smooth batter that can coat the fish pieces without being runny.

3. 3

   Fry the fish. Heat 2 cups of oil in a wok or deep pan over medium-high heat to about 350°F (175°C). Dip each marinated fish cube into the batter, ensuring it's fully coated, and carefully place it in the hot oil. Fry in small batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain on a wire rack.

4. 4

   Sauté aromatics and vegetables. In a large wok or skillet, heat 2 tbsp of oil over high heat. Once shimmering, add the chopped garlic, ginger, and slit green chillies. Sauté for 30 seconds until fragrant. Add the cubed onion and bell pepper, and stir-fry for 2-3 minutes until they are slightly tender yet crisp.

5. 5

   Prepare the sauce. Lower the heat to medium. Add 2 tbsp soy sauce, red chili sauce, 1 tbsp (3 tsp) white vinegar, and sugar to the wok. Stir well. In a small bowl, mix 1 tbsp cornflour with 3 tbsp of water to make a smooth slurry. Pour this into the wok while stirring continuously. Cook for about 1 minute until the sauce thickens slightly. Taste and add the remaining 0.25 tsp salt if needed.

6. 6

   Combine and serve. Turn off the heat. Add the crispy fried fish to the wok with the sauce. Gently toss everything together until the fish is evenly coated. Garnish with chopped spring onion greens and serve immediately to enjoy maximum crispiness.