Fish in a hot and sour sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Method
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Remove the skin from the fish. Cut the fillet across the width and at a slight diagonal into 2.5cm (1in) wide strips. Dust the pieces with cornflour, shaking off any excess.
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Heat a wok until it is very hot. Add the oil and fry the fish strips gently for 2-3 minutes until golden brown.
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Drain the cooked fish strips on kitchen paper.
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Pour off all the oil. Wipe the wok and reheat. Add all the hot and sour sauce ingredients, bring to a boil then simmer.
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Add the fish strips and simmer in the sauce for two minutes.
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Serve on a warm platter garnished with spring onions.
Ingredients
- 450g/1lb fresh white fish fillets such as sole or plaice
- cornflour, for dusting
- 150ml/5fl oz groundnut oil
For the hot and sour sauce
- 150ml/5 fl oz chicken stock
- 2 tbsp Shaoxing rice wine or dry sherry
- 1½ tbsp dark soy sauce
- 2 tbsp chilli bean sauce (available from Asian grocers)
- ½ tsp freshly ground white pepper
- 2 tbsp Chinese black rice vinegar or cider vinegar
- 2 tsp sugar
For the garnish
- 3 tbsp finely chopped spring onions
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