Sweet and sour stir-fried fish with ginger

Crispy coated fish and a flavourful, tangy sauce are perfect partners.
INGREDIENTS
Sweet and sour stir-fried fish with ginger
1–2 tbsp cornflour
salt and freshly ground black pepper
675g (11⁄2lb) thick white fish fillets, such as
haddock, cut into strips
1–2 tbsp vegetable or sunflower oil
1 onion, roughly chopped
2 garlic cloves, grated or finely chopped
2.5cm (1in) piece of fresh root
ginger, finely sliced
large handful mangetout or sugarsnap peas,
sliced into strips
METHOD
1 First, make the sauce. Mix together the vinegar, tomato purée, sugar, cornflour, soy sauce, and
pineapple juice in a jug, and set aside.
2 Put the cornflour on a plate, and season with salt and pepper. Toss the fish in the seasoned
flour to coat.
3 In a wok, heat about half of the oil until hot, then add the fish. Stir-fry for about 5 minutes until
golden. Remove with a slotted spoon, and set aside to keep warm. Carefully wipe out the wok
with kitchen paper, and add a little more oil. When hot, add the onion and stir-fry until it begins
to soften, then add the garlic and ginger, and stir-fry for a few minutes more.
4 Pour in the sweet and sour sauce, and let boil for a few minutes, stirring constantly. Reduce the
heat to medium, add the mangetout or sugarsnap peas, and stir-fry for 1 minute. Return the fish
to the wok, quickly toss together to combine, and serve hot.
 For the sweet and sour sauce
1 tbsp white wine vinegar
1 tbsp tomato purée
1 tbsp sugar
1 tsp cornflour
2 tsp light soy sauce
2 tbsp pineapple juiceFor the sweet and sour sauce
1 tbsp white wine vinegar
1 tbsp tomato purée
1 tbsp sugar
1 tsp cornflour
2 tsp light soy sauce
2 tbsp pineapple juice

GOOD WITH Hot, fluffy rice.
PREPARE AHEAD The sauce can be made 1 day ahead, covered, and kept chilled until ready
to use. Cook the fish just before serving, however, or the coating will become soft.

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