Sweet and Sour Fish Recipe
Ingredients
| 2 lb. cod or other thick fish fillets | ||
| Chicken stock | 1/2 Pint | |
| Tomato Paste | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| White wine | 3 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Prawns | 1 Pint | |
| Onions | 2 Medium | |
| Celery stick | 4 | |
| Chives | 4 | |
| 1 red pepper cornflour oil for frying | ||
| Salt, pepper | ||
Directions
Cut fish into bite-size pieces.
Mix half the stock, tomato paste, soy sauce, wine and ginger.
Place fish and prawns in this marinade and leave for 1 hour.
Peel and slice onions, chop celery and chives, remove seeds from the pepper and cut into thin strips.
Drain the fish and reserve the marinade.
Coat the fish and prawns with cornflour and fry in hot oil until golden.
Keep hot.
Fry onion until transparent, add celery, chives and peppers and cook for 3 minutes.
Add fish, pour the sauce over, reheat, stirring well and serve with fluffy rice.
For the Sauce : Blend 1 dessertspoon cornflour with remaining stock, add to reserved marinade, stir over low heat until boiling and correct seasoning.
Mix half the stock, tomato paste, soy sauce, wine and ginger.
Place fish and prawns in this marinade and leave for 1 hour.
Peel and slice onions, chop celery and chives, remove seeds from the pepper and cut into thin strips.
Drain the fish and reserve the marinade.
Coat the fish and prawns with cornflour and fry in hot oil until golden.
Keep hot.
Fry onion until transparent, add celery, chives and peppers and cook for 3 minutes.
Add fish, pour the sauce over, reheat, stirring well and serve with fluffy rice.
For the Sauce : Blend 1 dessertspoon cornflour with remaining stock, add to reserved marinade, stir over low heat until boiling and correct seasoning.
Chef
