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  • Eggs 4.0 pc
  • Cornflour 40.0 g
  • Baking soda 12.0 g
  • Sunflower oil 120.0 ml
  • Water 360.0 ml

Orange sauce:

  • Orange juice, fresh 1.0 l
  • Orange zest 5.0 g
  • Sugar 66.0 g
  • Oyster sauce 60.0 g
  • Rice wine vinegar 60.0 ml
  • Sesame oil 120.0 ml
  • Sping onions (finely chopped) 125.0 g


  1. Marinade:

    • Pre-heat the deep fryer to 160 °C.
    • Mix the marinade ingredients together and marinate the fish. Refrigerate for 30 min.
  2. Batter:

    • Combine the batter ingredients together and add to the marinade – mix well.
    • Deep fry fish cubes for 5 min and place on a kitchen paper towel.
    • Increase temperature to 180 °C and deep fry for another 5 min or until golden brown.
  3. Orange sauce:

    • Mix the oyster sauce, Knorr Soya Sauce, vinegar, sugar, orange juice and orange zest.
    • Heat the sesame oil in a wok, then add 120 g spring onions and fry for 1 min. Add the orange sauce mix and boil until the sauce is reduced.
    • Dip the fried fish in the sauce, coat well and sprinkle with the remaining spring onion. Serve immediately.
  4. Chef's Tip:

    • Ensure the fish is double fried else it will not be crispy. Do not overcook the fish or it will be dry.
    • Protein option: Chicken wings, chicken breast or pork goulash can also be used instead of fish.