Fish in Hot Sauce
|Fish fillets||12 Ounce, cut into 2inches 5 cm wide even slices (350 Grams, Preferably Cod)|
|Cornflour||1 1⁄2 Tablespoon|
|Spring onions||2 , cut into 2 inch 5 cm diagonal slices|
|Oil||2 1⁄2 Fluid Ounce (70 Milliliter, Preferably Ground Nut)|
|Garlic||2 Teaspoon, finely chopped|
|Fresh ginger||1 Teaspoon, finely chopped|
|Chicken stock||2 1⁄2 Fluid Ounce (70 Milliliter)|
|Whole yellow bean sauce||2 Teaspoon|
|Chili bean sauce/Chili powder||1⁄2 Teaspoon|
|Dry sherry/Rice wine||1 Tablespoon|
|Light soy sauce||2 Teaspoon|
|Sesame oil||1 Teaspoon|
1. Sprinkle the fish with salt and cornflour.
2. In a wok or large frying pan heat oil until it is smoking hot.
3. Fry the fillets on both sides until they are brown (this should take about 5 minutes).
4. Take it out and drain on paper towel.
5. Pour off most of the oil, leaving 1 tablespoon in the pan.
6. Reheat the wok or pan and add the spring onions, garlic and ginger.
7. Stir fry for 30 seconds.
8. Add the sauce ingredients and bring the mixture to a boil.
9. Lower the heat and put the fish and simmer for about 2 minutes.
10. Turn it onto a platter and serve hot.