Instructions: To prepare Sauce:
Place oil, grated green ginger, crushed garlic, tomato sauce and chilli sauce in a pan. Stir over medium heat 1 minute, add remaining ingredients, bring to boil and mix well. Stir in chopped shallots just before serving.

Skin the fish, remove as many bones as possible, and cut into 2.5cm cubes. Season fish well with salt and pepper and set aside.

Prepare batter:
Sift flour and cornflour into bowl and make a well in the center. Add egg white and water, and mix well to form a smooth batter.

Heat oil in a large pan, dip fish pieces in batter to coat completely, drain off excess batter and lower into hot oil. Cook until golden brown and cooked through, about 3 minutes. Drain on absorbant paper.

Serve chilli sauce separately.

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