Name: Gingered fish with sweet and sour sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 500.00 g fish white-flesh; salt and freshly ground black pepper; 10.00 ml ginger ground; 50.00 ml cornflour; 50.00 ml peanut oil; 100.00 ml sunflower oil; 60.00 ml vinegar white wine; 60.00 ml sugar; 90.00 ml stock powder vegetable; 10.00 ml oil; 10.00 ml soy sauce; 5.00 ml ginger ground; 15.00 ml cornflour; 6.00 spring onions sliced diagonally; lemon zest strips

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Ingredients (15)

500.00 g	fish — white-flesh
	salt and freshly ground black pepper
10.00 ml	ginger — ground
50.00 ml	cornflour
50.00 ml	peanut oil
100.00 ml	sunflower oil

SAUCE

60.00 ml	vinegar — white wine
60.00 ml	sugar
90.00 ml	stock powder — vegetable
10.00 ml	oil
10.00 ml	soy sauce
5.00 ml	ginger — ground
15.00 ml	cornflour
6.00	spring onions — sliced diagonally
	lemon zest — strips

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Method:

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.