1 pound white fish, (halibut, snapper, etc.) cut into 1" cubes
1/2 tsp salt
1 Tbsp cornstarch
2 scallions, thinly sliced
1 teaspoon minced garlic
1 teaspoon grated ginger root
1 teaspoon Chinese chili paste
1 tablespoon sugar
2 tablespoon rice wine
2 tablespoon sesame oil
3/4 cup chicken stock
1 egg white
2 tablespoons cornstarch
2 tablespoons soy sauce
1/2 cup Biscuit mix
1/3 cup water
2 cups Vegetable oil for deep-frying
Combine egg white, cornstarch, and soy sauce in a large bowl; mix well.
Add fish and mix thoroughly.
Combine biscuit mix and water, stir to form a smooth batter.
Add to fish mixture, stirring thoroughly to coat.
Heat oil in a wok or skillet to 365 degrees.
Carefully drop chicken pieces into the oil one at a time without overcrowding the pan.
Fry until golden brown on both sides, turning once.
Remove from oil and drain on layers of paper towels.
Set aside to cool.
In a measuring cup, combine chili paste, sugar, cornstarch and rice wine.
Heat the sesame oil in large wok or frying pan and sauté the garlic, ginger, and scallions until tender.
Add the chili paste mixture and stir to thoroughly blend.
Add the stock and simmer until slightly thickened.
Serve over Golden Fish.