Fish in Hot Sauce
Serves 4
Ingredients
Method
400 g Cod Fillet
1 tsp Salt (Kosher)
3 Onions ( Spring Onions )
25 g Cornflour
80 ml Groundnut Oil
2 Garlic (finely chopped)
1 in Ginger (Fresh Finely Grated)
80 ml Chicken Stock (Fresh)
2 tsp Yellow Bean Sauce (Whole)
½ tsp Chilli Powder
20 ml Rice Wine
2 tsp Soy Sauce (Light)
1 tsp Sesame Oil
Cut the fish into 2" slices and season with salt and dredge in cornflour.
Cut the spring onions an an angle 5cm long.
Heat the oil in the wok until smoking then add the fish and fry until golden brown (about 5 Minutes), remove and drain on kitchen paper.
discard the oil except for 1 tablespoon and heat the oil up again and add the ginger, garlic and spring onions, stir fry for a few seconds then add the sauce ingredients and bring to the boil.
Reduce the heat to a simmer and add the fish back in for 2 minutes then serve the fish and sauce onto a serving dish and serve immediately.