Step 1

Dice fish filet into bite-sized pieces. Pat the fish dry with paper towel.

Step 2

In a large mixing bowl, add diced fish along with fish batter ingredients except the cornstarch. Mix well until each piece of fish is seasoned. Then add in the cornstarch last to coat each piece well. Set aside as you prepare the rest of your ingredients.

Step 3

Heat 1/3 cup vegetable oil in a large pan or wok on medium heat. Carefully lower battered fish into hot oil and shallow fry on each side until crispy golden brown, about 7-8 minutes in total. Transfer fish to a wire rack or a paper towel lined plate to drain off excess oil. Excess oil creates soggy fish.

Step 4

Reserve 1 tsp of the leftover oil in the pan and discard the rest, fry garlic, ginger, green onions, white granulated sugar, salt, black pepper, and curry powder. Stir-fry for 10 seconds.

Step 5

Add fish back into the pan followed by Chinese cooking wine. Toss everything together. Serve immediately and enjoy hot!