Sweet-&-Sour Battered Fish |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Taken from 'Soups and Starters' cook book - Tasty Tip : Any firm white fish can be used for this dish, as long as it is fairly thick. Your fishmonger can tell you which varieties are suitable. Ingredients:
450 g cod fish fillets, skinned |
150 g plain flour |
salt & freshly ground black pepper |
2 tablespoons cornflour |
2 tablespoons arrowroot |
vegetable oil, for deep-frying |
4 tablespoons orange juice |
2 tablespoons white wine vinegar |
2 tablespoons dry sherry |
1 tablespoon dark soy sauce |
1 tablespoon brown sugar (soft light) |
2 teaspoons tomato puree |
1 red pepper, deseeded and diced |
2 teaspoons cornflour |
Directions:
1. Cut the fish into pieces for 5 x 2.5 cm. Place 4 tablespoons of the flour n a small bowl, season with salt and pepper to taste, then add the fish strips a few at a time and toss until coated.
2. Sift the remaining flour into a bowl with a pinch of salt, the cornflour and arrowroot. Gradually whisk in 300 ml iced water to make a smooth, thin batter.
3. Heat the oil in a wok or deep-fat fryer to 190C/375°F Working in batches, dip the fish strips in the batter and deep-fry them for 3-5 minutes or until crisp. Using a slotted spoon, remove the strips and drain on absorbent kitchen paper.
4. Meanwhile, make the sauce. Place 3 tablespoons of the orange juice, the vinegar, sherry, soy sauce, sugar, tomato puree and red pepper in a small saucepan. Bring to the boil, lower the heat and simmer for 3 minutes.
5. Blend the cornflour with the remaining orange juice, stir into the sauce and simmer, stirring for 1 minute or until thickened. Arrange the fish on a warmed platter or individual plates. Drizzle a little of the sauce over and serve immediately with the remaining sauce.
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