Fish in Hot and Sour Sauce Recipe
Ingredients
| Fish Fillets - 12 ounce 350 grams, preferably plaice, deskinned and cut into 1 inch 2-5 cm strips | ||
| Oil - 2 1/2 fluid ounce 70ml, preferably ground nut | ||
| Chicken Stock - 2 1/2 fluid ounce 70ml | ||
| Dry Sherry OR Rice Wine - 1 tablespoon | ||
| Dark soy sauce | 1 Tablespoon (FOR HOT & SOUR SAUCE) | |
| Tomato Paste | 2 Teaspoon (FOR HOT & SOUR SAUCE) | |
| Chili Bean Sauce OR Chili Powder - 1/2 teaspoon | ||
| Pepper white | 1/2 Teaspoon (FOR HOT & SOUR SAUCE) | |
| Cider Vinegar OR Chinese Black Rice Vinegar - 1 tablespoon | ||
| Sugar | 1 Teaspoon (FOR HOT & SOUR SAUCE) | |
| Spring onions | 1 Tablespoon, finely chopped (FOR HOT & SOUR SAUCE) | |
Directions
MAKING
1. In a wok or large frying pan heat oil until it is smoking hot.
2. Fry the fish for 2-3 minutes until they are golden brown in batches.
3. Drain on paper towel, pour off all the oil and wipe the wok or pan clean.
4. Reheat the pan, add all the hot and sour sauce ingredients and bring to a boil, then lower the heat to a simmer.
5. Add the fish strips and simmer it in the sauce for 2 minutes.
SERVING
6. Serve hot garnished with the spring onions.
1. In a wok or large frying pan heat oil until it is smoking hot.
2. Fry the fish for 2-3 minutes until they are golden brown in batches.
3. Drain on paper towel, pour off all the oil and wipe the wok or pan clean.
4. Reheat the pan, add all the hot and sour sauce ingredients and bring to a boil, then lower the heat to a simmer.
5. Add the fish strips and simmer it in the sauce for 2 minutes.
SERVING
6. Serve hot garnished with the spring onions.
Chef
