Chinese Seafood Recipes - Fish with Vinegar Sauce Recipe

Ingredients

• 450 g/1lb fish fillets, cut into strips

• salt and freshly ground pepper

• 1 egg white, lightly beaten

• 45 ml/3 tbsp corn-flour (cornstarch)

• 15ml/1 tbsp rice wine or dry sherry

• oil for deep-frying

• 250 ml/8 fl oz/1 cup fish stock

• 15ml/1 tbsp brown sugar

• 15ml/1 tbsp wine vinegar

• 2 slices root ginger, minced

• 2 spring onions (scallions), minced

---

Method:

1. Season the fish with a little salt and pepper. Beat the egg white with 30 ml/2 tbsp of corn-flour and the wine or sherry.

2. Toss the fish in the batter until coated. Heat the oil and deep-fry the fish for a few minutes until golden brown. Drain on kitchen paper.

3. Meanwhile, bring the stock, sugar and wine vinegar to the boil. Add the ginger and spring onion and simmer for 3 minutes.

4. Blend the remaining corn-flour to a paste with a little water, stir it into the pan and simmer, stirring, until the sauce clears and thickens. Pour over the fish to serve.