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Fish In Hot And Sour Sauce

Ingredients
  Fish fillets 12 Ounce, deskinned and cut into 1 inch strips (50 Grams, Preferably Plaice)
  Oil 2 1⁄2 Fluid Ounce (70 Milliliter, Preferably Ground Nut)
For hot and sour sauce
  Chicken stock 2 1⁄2 Fluid Ounce (70 Milliliter)
  Dry sherry/Rice wine 1 Tablespoon
  Dark soy sauce 1 Tablespoon
  Tomato paste 2 Teaspoon
  Chili bean sauce/Chili powder 1⁄2 Teaspoon
  Pepper white 1⁄2 Teaspoon
  Cider vinegar/Chinese black rice vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Spring onions 1 Tablespoon, finely chopped (For Garnish)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
2

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