Ken Hom cooks a fried fish with garlic and spring onions on Saturday Kitchen.

Ken says: “Strips of battered fish, shallow fried and served with a hot sauce. Perfect for eating with Singapore noodles.”

The ingredients are:

450g fillets of sole or plaice (dark skin removed), cut into 2.5cm strips, 2 tsp salt, ¼ tsp freshly ground white pepper, 2 medium free-range eggs, 50g cornflour, 150ml groundnut or vegetable oil, 3 tbsp garlic, finely sliced, 2 tbsp spring onions, finely chopped, 2 tbsp Shaoxing rice wine or dry sherry and 2 tsp sesame oil.