1 kg (2.2 lbs.) firm white fish, cut into quite small pieces
2 large eggs
1 tablespoon oil
1 tablespoon vinegar
Pinch salt
Pinch baking soda
1 cup water
Flour to mix
Sauce:
10 oz. lychee jam
4 tablespoons lychee or other rice wine vinegar
1 tablespoon soy sauce
3 pieces chopped ginger
Cashew nuts (optional)
Clean and dry fish. Make up the ingredients into a batter and fry the fish.
Sauce: Heat all the ingredients together. Mix in 1 tablespoon cornstarch to thicken. Pour over fish.
Sprinkle over some cashew nuts, lightly fried if you prefer, for a slightly better look and taste.
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