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Ingredients

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Marinade:

  • Oil (as needed for deep frying)
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    20 g
    Added to cart: Knorr Chicken Stock Granules
  • Sugar 67 g
  • 40 g Corn flour
  • Water 60 ml
  • 1 kg Hake (skin removed and cubed)
  • 2 Egg whites

Batter:

  • 680 g Corn flour
  • Eggs 4 pc
  • Baking soda 12 g
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    20 g
    Added to cart: Knorr Chicken Stock Granules
  • Sunflower oil 120 ml
  • Water 360 ml

Orange sauce:

  • KNORR Soya Sauce
    KNORR Soya Sauce
    60 ml
    Added to cart: KNORR Soya Sauce
  • 60 ml Rice vinegar
  • Orange juice, fresh 1 l
  • Orange zest 5 g
  • Sesame oil 120 ml
  • 125 g Spring onion (finely chopped)
  • 60 ml Oyster sauce

Preparation

  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.