Serves 4
450g fresh, firm white fish fillets, such as sole or plaice
Cornflour for dusting
150ml groundnut oil
For the hot & sour sauce
150ml chicken stock
2 tbsp Shaoxing rice wine or dry sherry
1½tbsp dark soy sauce
1tbsp tomato puréee
2tsp chilli bean sauce
½tsp freshly ground white pepper
2tbsp Chinese black rice vinegar or cider vinegar
2tsp sugar
For the garnish
3tbsp finely chopped spring onions
If you are using plaice, have your fishmonger remove the dark skin of the plaice or else remove it yourself using a small, sharp knife. Cut the fish fillets, across the width and at a slight diagonal, into 2.5cm (1in) wide strips.
Dust the pieces with cornflour, shaking off any excess.
Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, turn the heat down to medium. Fry the fish strips gently for 2 to 3 minutes until they are golden brown. (You may have to do this in several batches.) Drain the cooked fish strips on kitchen paper.
Pour off all the oil, wipe the wok or pan clean and reheat it. Add all the hot and sour sauce ingredients. Bring the sauce to a boil, and then lower the heat to a simmer. Add the fried fish strips and simmer them in the sauce for 2 minutes.
Turn on to a warm serving platter and serve garnished with the spring onions.
From Ken Hom's 100 Easy Chinese Suppers
