#Choose your favorite white fish for this recipe.# Sift the flour with a pinch of salt. Make a well in the center, and drop in the egg yolk and oil.

Mix to a smooth batter with the milk, gradually incorporating the flour. Beat well. Cover and set aside in a cool place for 30 minutes.

Whisk egg white until stiff, and fold into batter just before using.

Heat oil in wok. Dip fish pieces into batter and coat completely. When oil is hot, carefully lower fish pieces in until cooked through and golden brown — about 10 minutes. Remove with a slotted spoon.

Reheat oil and refry each fish piece for 2 minutes. Remove with a slotted spoon and drain on paper towels.

Carefully remove all but 1 tbsp of oil from the wok.

Heat oil, add chili, ginger, garlic, chili powder, tomato paste, tomato chutney, soy sauce, sugar, wine and water, and salt and pepper to taste.

Stir well over heat for 3 minutes. Increase heat and toss in fish pieces. Coat with sauce and, when heated through, serve immediately. #TIME# Preparation takes 40 minutes, cooking takes 30 minutes. #COOK'S TIP# Choose your favorite type of fish for this recipe.