Sweet and Sour Fish

2 min read

Tang Cu Quan Yu

2haddock or halibut fillets, about 250g each

2teaspoons salt

cornflour, for dusting

1egg, beaten

600 ml(1 pint) groundnut or vegetable oil, plus 1 tablespoon

2 tablespoons finely chopped garlic

2 tablespoons peeled and finely chopped fresh root ginger

1small onion, sliced

125g frozen peas

SAUCE

2tablespoons shaoxing rice wine

1tablespoon dark soy sauce

1tablespoon light soy sauce

2 tablespoons tomato puree or ketchup

2teaspoons salt

2tablespoons sugar

150 ml(14 pint) chicken stock

5 tablespoons white rice vinegar

2 teaspoons cornflour, blended with 1 tablespoon water to a smooth paste This recipe is popular in eastern and southern China, where seafood is abundant. The sweet and pungent flavours of the sauce combine well with the firm and succulent fish.

1. Put the fish fillets on a baking sheet. Sprinkle the salt and cornflour evenly over each side of the fish. Shake off any excess cornflour. Baste the fish with the beaten egg and again coat each side with cornflour, shaking off any excess.

2. Heat a wok over a high heat until it is hot, then add the 600 ml(1 pint) oil. When the oil is slightly smoking, slide the fish fillets in and deep-fry for 4 minutes or until golden brown. Carefully turn them over and fry the other side. Remove the fish and drain on kitchen paper. Discard the oil and wipe out the wok.

3. Reheat the wok over a high heat until it is hot, then add the 1 tablespoon oil. When the oil is hot and slightly smoking, add the garlic, ginger and onion and stir-fry for 20 seconds. Then add the peas and continue to stir-fry for 2 minutes.

4. Add all the sauce ingredients except the cornflour paste. Bring the mixture to the boil, then add the cornflour paste and cook until thickened. Reduce the heat to a simmer, carefully slide the fish fillets into the sauce and baste constantly while cooking. Continue to cook for 5 minutes or until the fish is cooked through.

5. Carefully remove the fish and arrange on a platter. Pour the sauce over the fish and serve at once. This dish goes well with other Chinese meat or vegetable dishes you may wish to serve at the same time.