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PrintSWEET AND SOUR FISH
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Rinse the fish well inside and out. Make three diagonal cuts on each side of the fish with a sharp knife.
- Trim off the fins, leaving the dorsal fin on top.
- Trim the tail to two neat points.
- Bring enough water to cover the fish to the boil in a wok. Gently lower the fish into the boiling water and add the sherry and ginger.
- Cover the wok tightly and remove at once from the heat. Allow to stand 15-20 minutes to let the fish cook in the residual heat.
- Remove from the heat and leave the fish to stand a further 5 minutes. Transfer the fish to a heated serving dish and keep it warm.
- Take all but 60 ml fish cooking liquid from the wok. Add the remaining ingredients including the vegetables and cook, stirring constantly, until the sauce thickens.
- Spoon some of the sauce over the fish to serve and serve the rest separately.
INGREDIENTS
- 2 sea bass, grey mullet or carp
- 1 tablespoon dry sherry
- Few slices fresh ginger
- 150 grams sugar
- 7 tablespoons cider vinegar
- 2 tablespoon soy sauce
- 4 tablespoons corn flour
- 2 clove garlic, crushed
- 4 spring onions, shredded
- 2 small carrot, peeled and finely shredded
- 50 grams bamboo shoots, shredded
7 comments for “Sweet and Sour Fish”
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