Northern-style sweet and sour fish

Northern-style-sweet-and-sour-fish

Prepare Time: 0:20 | Cook Time: 0:20 | Difficulty: EASY

Each bite of this sensationally sticky fish dish bursts with a sweet, sour and tangy taste.

Ingredients

Sweet & sour sauce

Nutrition

Energy

1130kJ

Fat saturated

2.00g

Fat Total

11.00g

Carbohydrate sugars

g

Carbohydrate Total

8.00g

Dietary Fibre

0.50g

Protein

32.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. Combine the egg white, ginger and salt in a bowl. Add the fish. Toss to combine.

  2. To make the sweet & sour sauce, place the cornflour in a bowl. Gradually whisk in the stock until smooth. Add the garlic, ginger, shallot, sherry, vinegar, sugar, soy sauce and pepper. Whisk to combine.

  3. Add enough oil to a wok or heavy-based saucepan to reach one-quarter of the way up the side of the pan. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add one-quarter of the fish to the oil. Cook for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish, reheating oil between batches.

  4. Place the sweet & sour sauce in a frying pan over medium heat and cook, stirring, for 2 minutes or until the sauce starts to thicken.

  5. Add the fish to the sauce and cook, stirring, for 2-3 minutes or until the sauce coats the fish. Transfer to a serving platter. Top with the shallot and serve with rice.


Australian Good Taste – May 2008 , Page 108

Recipe by Alison Adams
Photography by Amanda McLauchlan & Rob Palmer

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