Fish in a Hot and Sour Sauce

White fish fillets are dusted in cornflour, fried until golden, then simmered in a spicy, tangy rice vinegar sauce.

Estimated Nutrition

	Per Serving	Total
Calories	296.1 kcals	1184.2 kcals
Carbohydrates	9.7 grams	38.6 grams
Fat	18.2 grams	72.8 grams
Protein	23.1 grams	92.4 grams

Cook Time

10 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

2
tbsp

Cornflour

for dusting

2
tsp

Sugar

CondimentsSauces

1.5
tbsp

Dark Soy Sauce

2
tbsp

Chilli Bean Sauce

2
tbsp

Chinese Black Rice Vinegar

or cider vinegar

Liquids

150
ml

Chicken Stock

for the sauce

2
tbsp

Shaoxing Rice Wine

or dry sherry

2
tbsp

Dry Sherry

alternative to rice wine

NutsSeeds

0.5
tsp

White Pepper

freshly ground

OilsFats

150
ml

Groundnut Oil

for frying

Seafood

450
g

White Fish Fillets

fresh sole or plaice, skin removed and cut into 2.5cm strips

Vegetables

3
tbsp

Spring Onions

finely chopped for garnish

Steps

Skin the fish and cut fillets diagonally into 2.5cm strips.
Dust the fish pieces with cornflour and shake off excess.
Heat oil in a hot wok and fry fish gently for 3 minutes until golden.
Drain the cooked fish on kitchen paper.
Discard the oil, wipe the wok, and add all sauce ingredients.
Bring the sauce to a boil and then simmer.
Add fish to the sauce and simmer for 2 minutes.
Serve on a warm platter garnished with chopped spring onions.