Steamed Sweet And Sour Fish
|Whole plaice||1 Large, cleaned|
|Fresh root ginger||1 , shredded (About 2 1/2 Centimeter Pieces)|
|Spring onions||3 , sliced|
|Fish stock/Chicken stock||150 Milliliter|
|Wine vinegar||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Tomato puree||1 Tablespoon|
|Chili sauce||1 Teaspoon|
Score the fish by making 3 diagonal cuts on each side.
Rub the fish with salt and sprinkle with the ginger and spring onions.
Place on an ovenproof plate and steam for 12-15 minutes until tender.
To make the sauce, combine all the ingredients except the cornflour and water in a small pan.
Bring to the boil and cook for 1 minute.
Blend the cornflour with the water and stir this paste into the sauce.
Cook, still stirring, until the sauce has thickened.