Chinese Seafood Recipes - Trout with Lemon Sauce Recipe

Ingredients

• 450 ml/3/4 pt/2 cups chicken stock

• 5 cm/2 in square piece lemon rind

• 150 ml/2/3 cup lemon juice

• 90 ml/6 tbsp brown sugar

• 2 slices ginger root, cut into strips

• 30 ml/2 tbsp corn-flour (cornstarch)

• 4 trout

• 375 g/12 oz/3 cups plain (all­purpose) flour

• 175 ml/6 fl oz/3/4 cup water

• oil for deep-frying

• 2 egg whites

• 8 spring onions (scallions), thinly sliced

---

Method:

1. To make the sauce, mix together the stock, lemon rind and juice, sugar and ginger. Bring to the boil the simmer for 15 minutes.

2. Remove from the heat, strain and return to the pan. Mix the corn-flour with a little water then stir it into the pan.

3. Simmer for 5 minutes, stirring frequently. Remove from the heat and keep the sauce warm.

4. Lightly coat the fish on both sides with a little of the flour. Beat the remaining flour with the water and 10ml/2 tsp of oil until smooth.

5. Beat the egg whites until stiff but not dry and fold them into the batter. Heat the remaining oil. Dip the fish in the batter to coat it completely.

6. Cook the fish for about 10 minutes, turning once, until cooked through and golden. Drain on kitchen paper.

7. Arrange the fish on a warmed serving plate. Stir the spring onions into the warm sauce, pour over the fish and serve immediately.