• 500 g/1 lb fish steaks, such as cod, halibut, monkfish or hake

• 1/2 teaspoon salt

• 2 tablespoons sherry

• 4 tablespoons corn flour

• 1 egg white, lightly beaten

• 3 tablespoons sunflower oil

• 1 slice fresh root ginger, finely chopped

• 2 tablespoons light soy sauce

• 2 teaspoons sugar

• 125 ml/4 fl oz Thai Fish Stock or water

• spring onion, to garnish

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Method:

1. Cut the fish steaks into pieces about 5 x 4 cm/2 x 1 1/2 inches and place them in a shallow dish.

2. Mix together the salt, sherry and 1 tablespoon of the corn flour, pour over the fish and marinate for about 30 minutes.

3. Dip the fish pieces in egg white, then in the remaining corn flour. Heat the oil in a preheated wok or frying pan.

4. Add the fish pieces and fry until golden, stirring them gently to separate each piece. Add the ginger, soy sauce, sugar and stock or water.

5. Cook for 3-4 minutes, or until the liquid has completely evaporated. Serve hot, garnished with spring onion.