prep time=25 mins cooking time=10 mins serves=6
the cuisine of Singapore was much influenced by that of China
ingredients
1 egg white
1 tbsp corn flour
2 tbsp white wine
salt and pepper
oil for frying
1 large onion cut into 1/2 inch thick wedges
1 tbsp mild curry powder
1 small can pineapple pieces, drained and juice reserved, or 1/2 fresh pineapple peeled and cubed
1 small can mandarin orange segments, drained and juice reserved
1 small can sliced water chestnuts, drained
1 tbsp cornflour mixed with juice of 1 lime
2 tsps sugar (optional)
pinch salt and pepper
Starting at the tail end of the fillets, skin them using a sharp knife. Slide the knife back and forth along the length of each fillet, pushing the fish flesh along as you go. Cut the fish into even sized pieces, about 1 inches square. Mix together the egg white, cornflour, wine, salt and pepper .Place the fish in the mixture and leave to stand while heating the oil.
While the oil is hot, fry a few pieces of fish at a time until light golden brown and crisp. Remove the fish to paper towels to drain, and continue until all the fish is cooked. Remove all but 1 tbsp of the oil from the wok and add the onion. Stir fry the onion for 1-2 minutes and add the curry powder. Cook the pineapple and mandarin oranges and bring to the boil. Combine the cornflour and lime juice and add a spoonful of the boiling fruit juice. Return the mixture to the wok and cook until thickened, about 2 minutes. Taste and add sugar if desired. Add the fruit, water chestnuts and fried fish to the wok and stir to coat. Heat through for 1 minute and serve immediately.