Fried Fish with Ginger
Serves 4
Ingredients
Method
250 g. Cod Fillet
½ tsp. Salt (Kosher)
25 g. Cornflour
80 ml. Groundnut Oil
2 in. Ginger (Fresh Finely Grated)
1 tbsp. Chicken Stock (Fresh)
½ tsp. Salt (Kosher)
20 ml. Sherry (Dry)
1 tsp. Sugar (Granulated)
Sprinkle the salt over both sides of the fish fillet and cut the fish into strips 1" thick. Put them to one side for 25 minutes.
Dust lightly with the cornflour.
Heat the oil in the wok and add the ginger. Stir fry for a few seconds then add the fish strips and fry until they are crisp and brown. Drain on kitchen paper.
Discard the oil and add the rest of the ingredients, bring them to the boil and return the fish to the pan and coat them with the sauce. Keep spooning the sauce over the fish for a few minutes then serve immediately.