Fish Fillet with Mandarin Oranges

Beat egg white in a medium bowl. Add rice wine, salt, and pepper. Add fish and mix gently. Sprinkle cornstarch to coat the fillets.

 

Fry fish in hot oil until crisp and golden brown. Drain on paper towels and set aside.

Heat oil in a saucepan. Sauté onions until translucent. Add curry powder and juice from canned mandarin oranges. Add sugar. Thicken with the cornstarch-calamansi mixture. Bring to a boil. Adjust seasoning with salt and pepper.

Place fish fillets in a shallow bowl and pour the sauce over. Toss gently to coat. Add oranges. Sprinkle almonds and chopped green onions on top. Transfer to a serving dish and serve hot with rice.