Hot and Sour Fish
Serves 4
Ingredients
Method
400 g. Plaice
80 ml. Groundnut Oil
80 ml. Chicken Stock (Fresh)
20 ml. Rice Wine
15 ml. Soy Sauce (dark)
2 tsp. Tomato Puree
½ tsp. Chilli Powder
½ tsp. Pepper (Ground, White)
15 ml. Black Chinese Vinegar
1 tsp. Sugar (Granulated)
20 g. Onions (Spring Onions Finely Sliced)
Remove the dark skin from the plaice and cut the fish across on the diagonal into 1" strips.
Heat the oil to the wok and when smoking add the fish strips and fry until golden brown. Continue until all the strips are cooked and drain them on kitchen paper.
Discard the oil and add all the sauce ingredients to the wok to the boil and reduce the heat to a simmer. Add the fish strips to the sauce and simmer for a few minutes.
Serve immediately garnished with the spring onions.