Sift flour and corn flour into bowl,
make well in center of sifted flours with back of spoon, add egg white and
water, mix to a smooth batter, beat well.
Heat oil in large pan, dip fish pieces in
coat completely, drain off excess batter; lower fish pieces into hot oil,
cook until golden brown and cooked through, about five minutes. Cooking
time will depend on thickness of fish. Drain on absorbent paper.
Place oil, grated green ginger, crushed garlic, the bottled tomato sauce
and chilli sauce in pan. Stir over medium heat one minute, add remaining
ingredients, mix well. Place chilli sauce in wok or large frying pan, add
fish pieces, toss over high heat until fish pieces are coated with sauce
and heated through.