Gingered fish with sweet and sour sauce

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 16
Servings 4
Time 15 minutes

Ingredients

  • 500
    g
    firm white fish fillets (kingklip, Cape salmon or cob)
  • salt and pepper
  • 10
    ml
    ground ginger
  • 50
    ml
    cornflour
  • 50
    ml
    peanut oil
  • 100
    ml
    sunflower oil
  • SAUCE
  • 60
    ml
    white wine vinegar
  • 60
    ml
    sugar
  • 90
    ml
    vegetable stock powder
  • 10
    ml
    oil
  • 10
    ml
    soy sauce
  • 5
    ml
    ground ginger
  • 15
    ml
    cornflour
  • 6
    spring onions, sliced diagonally
  • strips of lemon zest
 

Method

about 20 minutes
 
Cut the fish into 2,5 x 15 cm strips. Mix salt, pepper and ginger into the cornflour. Dust the strips of fish with cornflour mixture. Heat the peanut and sunflower oils in a large saucepan. When hot, add the fish and fry over a medium-high heat for three to four minutes on each side. Remove from the pan and drain on absorbent paper. Keep warm. SAUCE: Heat the vinegar, sugar, stock, oil, soy sauce and ginger in a small saucepan. Mix the cornflour with a little cold water, then add gradually to the hot mixture, stirring continuously to prevent lumps. Cook for a further five minutes, until sauce has thickened. Pour the sauce over the fried fish and garnish with sliced spring onions and strips of lemon zest.
 

Read more on: fish/seafood  |  shallow-fry
 

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