SWEET AND SOUR FISH
1 min readServes 4.
Preparation & cooking: 25–30 mins & marinating.
For best result, use firm white fish fillet from the tail end.
350–400g (12–14 oz) fish fillet (cod, haddock or plaice, etc)
1 tablespoon light soy sauce
1 teaspoon Chinese rice wine or brandy
1 egg, beaten
3 tablespoons plain flour mixed with 1 tablespoon water oil for deep-frying
For the sauce:
1 tablespoon seasoned oil
½ small onion, cut into small thin slices
½ small carrot, thinly sliced diagonally
¼ cucumber, halved lengthwise, then sliced diagonally
½ teaspoon finely chopped garlic
1 tablespoon light soy sauce
2 tablespoons soft brown sugar
3 tablespoons rice vinegar
1 tablespoon tomato sauce (ketchup or purée)
about 4 tablespoons stock or water
2 teaspoons thin cornflour paste
a few drops of sesame oil
Dry the fish well, then cut it into matchbox-size pieces and marinate in the soy sauce and wine for 10–15 minutes. Make a batter with the egg and flour.
Coat the fish pieces with the batter. Deep-fry them in hot oil for 2–3minutes or until golden brown, remove and drain. Wipe the wok clean, heat the tablespoon of fresh oil until hot, stir-fry the vegetables with the garlic for about 1 minute, now add the soy sauce, sugar, vinegar, tomato sauce and stock or water, bring to the boil, then add the fish, blending well; thicken the sauce with the cornflour paste, garnish with the sesame oil, and toss a few times off the heat. Serve hot.
