Chinese Seafood Recipes - Hot-Spiced Fish Recipe

Ingredients

• 450 g/1lb haddock fillets, diced

• juice of 1 lemon

• 30 ml/2 tbsp soy sauce

• 30 ml/2 tbsp oyster sauce

• 15 ml/1 tbsp grated lemon rind

• pinch of ground ginger

• salt and pepper

• 2 egg whites

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

• 6 dried Chinese mushrooms

• oil for deep-frying                    .

• 5 spring onions (scallions), cut into strips

• 1 stick celery, cut into strips

• 100 g/4 oz bamboo shoots, cut into strips

• 250 ml/8 fl oz/1 cup chicken stock

• 5 ml/1 tsp five-spice powder

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Method:

1. Put the fish in a bowl and sprinkle with lemon juice. Mix together the soy sauce, oyster sauce, lemon rind, ginger, salt, pepper, egg whites and all but 5 ml/1 tsp of the corn-flour.

2. Leave to marinate for 2 hours, stirring occasionally. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps.

3. Heat the oil and fry the fish for a few minutes until golden. Remove from the pan. Add the vegetables and fry until tender but still crisp. Pour off the oil.

4. Mix the chicken stock with the remaining corn-flour, add it to the vegetables and bring to the boil.

5. Return the fish to the pan, season with five-spice powder and heat through before serving.