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.

Healthy Asian Quick Fish Seafood Spicy

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

18.2g

per serving

72.8 g total

Protein

23.1g

per serving

92.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

for dusting

tsp

Sugar

CondimentsSauces

1.5

tbsp

Dark Soy Sauce

tbsp

Chilli Bean Sauce

tbsp

Chinese Black Rice Vinegar

or cider vinegar

Liquids

150

Chicken Stock

for the sauce

tbsp

Shaoxing Rice Wine

or dry sherry

tbsp

Dry Sherry

alternative to rice wine

NutsSeeds

0.5

tsp

White Pepper

freshly ground

OilsFats

150

Groundnut Oil

for frying

Seafood

450

White Fish Fillets

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

Vegetables

tbsp

Spring Onions

finely chopped for garnish

Method

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.