You will find many of the ingredients in local Asian stores. Don’t be put off by names you don’t recognise, like shaoxing or Chinese rice cooking wine; sherry, or any other rice wine, will suffice. If you cannot find potato flour, cornflour is fine, (although potato flour will create a crisper result and when used for thickening the sauce will be richer and clearer). A good wok is a worthwhile investment for quick and efficient cooking of Asian food. Sugar and vinegar, with the help of garlic and ginger, gives saucy sweet and sour fish a tasty punch. I have used hoki as it is nice and thick and holds together well, but any white fish will do. I serve it with a slightly chewy brown rice, which complements the softness of the fish.
|1 Tbsp||Soy sauce|
|1 Tbsp||Oyster sauce|
|2 Tbsp||White vinegar|
|2 tsp||Potato flour, and extra to dust|
|½ cup||Stock, or water|
|500 g||White fish, cut into 2cm chunks (Main)|
|2 cloves||Garlic, sliced|
|1 tsp||Grated ginger|
|1||Carrot, sliced into fine sticks|
|1||Spring onion, sliced|
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- In a small jug combine sugar, soy, oyster sauce, vinegar, salt, potato flour and stock.
- Heat oil in a large frying pan (or cook in two batches in a smaller one). Toss fish generously in potato flour and fry for 4 minutes each side or until cooked. Don't be tempted to turn over too early or it will stick. Remove fish.
- Add sauce to pan, stirring carefully until thickened. Return fish and serve straight on to a serving plate.
- Toss garlic, ginger, carrot and spring onion in a little oil in a small frying pan for 2 minutes until slightly softened. Place on top of the fish.
- Serve hot with rice.