Spicy Fish Filet

This is one of many Chinese recipes that I have collected for years, and I made a few changes to suit my family taste and budgets. Learning Chinese cooking is surely enjoyable and will impress guests when you have to host a party. When preparing Chinese food, the ingredients must be ready and lined up next to the stove so that each step of the recipe will be performed very quickly. Practicing the preparation steps of each recipe will help to make Chinese food at home more fun.
Ingredients:
Marinate:
2 fish fillets about 1/2 lb each
1 tsp cooking wine (dry Sherry or Shaoxing wine)
1 tsp salt
 Egg mixture:
1 egg
2 tsp water
1 tsp flour
1 tsp cornstarch
Sauce:
1 tsp cooking wine
1/2 tsp salt or light soy sauce
1 tsp sugar
1 tbs ketchup
1/2 tsp hot chili paste (Korean or Vietnamese chili paste)
Garnish:
1 tsp each ginger, garlic, minced
2 green onions, sliced
Thickening solution:
1/4 cup water
1 tsp cornstarch
Directions:
Cut fish into 1 inch cubes and marinate with wine and salt.
Mix the egg mixture together and set aside.
Mix the sauce together and set aside.
Gather the chopped green onions, mince ginger and garlic. Set aside
Mix the thickening solution in a small bowl.
Line up all the ready ingredients next to the stove to start cooking.

 Heat oil for deep-frying. Dredge fish in egg mixture coating. Add fish into hot oil and fry until golden brown or crispy.

Remove to serving plate. Drain oil from wok and clean wok with paper towel.
Add 1 tbs oil to hot wok. Sauté ginger, garlic and green onions. Add sauce to the wok and the thickening solution. Bring to a boil and then pour over the fish. Serve