Name: Sweet 'n sour fish
Yield: 6 servings
Cuisine: Boil
Ingredients: 140.00 g flour self-raising; salt pinch; 150.00 ml water cold; 15.00 ml oil; 2.00 eggs white; 100.00 g baby carrots hbaby, halved; 1.00 green pepper cut into strips; 75.00 g raisins seedless; 1.00 stock cube chicken; 500.00 ml water boiled; 25.00 ml vinegar; 15.00 ml soy sauce; 45.00 ml chutney; 25.00 ml brown sugar; 25.00 ml tomato juice; 15.00 ml cornflour; 600.00 g hake fillet, cubed; salt and freshly ground black pepper; oil for deep frying

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Ingredients (19)

BATTER

140.00 g	flour — self-raising
	salt — pinch
150.00 ml	water — cold
15.00 ml	oil
2.00	eggs — white

SAUCE

100.00 g	baby carrots — hbaby, halved
1.00	green pepper — cut into strips
75.00 g	raisins — seedless
1.00	stock cube — chicken
500.00 ml	water — boiled
25.00 ml	vinegar
15.00 ml	soy sauce
45.00 ml	chutney
25.00 ml	brown sugar
25.00 ml	tomato juice
15.00 ml	cornflour
600.00 g	hake — fillet, cubed
	salt and freshly ground black pepper
	oil — for deep frying

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Method:

Sift the flour and salt together.
Mix the water and oil and add to the dry ingredients. Mix to form a smooth batter. Allow to stand for one hour.
Beat the egg whites just before use and fold into the batter.
In a saucepan, add the carrots, green pepper, raisins and stock to the boiling water and cook until the carrots are just tender.
Add the remaining ingredients, except the cornflour and simmer slowly. Thicken with the cornflour and simmer until cooked. Set aside.
Season the fish cubes with salt and pepper and dip in the batter.
Heat sufficient oil in a saucepan and when hot place the fish cubes in it. Fry until golden brown, remove from the oil, and drain on kitchen towelling.
Arrange layers of fish and sauce in a shallow dish and serve immediately with rice.