Fish in hot sauce
Fish is eaten at Chinese New Year because it is associated with prosperity, so be sure to make this delicious dish
Preparation time: 25 minutes
Cooking time: 10 minutes
450g (1lb) fresh firm white fish fillets, such as cod, sea bass or halibut
cornflour, for dusting
3 spring onions
150ml (5fl oz) groundnut or vegetable oil
1 garlic clove, crushed
1 tbsp fresh ginger, finely chopped
For the sauce
150ml (5fl oz) chicken stock
2 tsp whole yellow bean sauce
1 tbsp chilli bean sauce
2 tbsp Shaoxing rice wine or dry sherry
2 tsps dark soy sauce
2 tsps sesame oil
Salt and white pepper
1. Sprinkle the fish fillets evenly on both sides with 1 tsp of salt. Cut the fish into strips 5cm/2in wide and let them sit for 20 minutes.
2. Dust the fish fillets with the cornflour.
3. Cut the spring onions into 5cm/2in diagonal slices. Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, turn down the heat.
4. Fry the fillets on both sides until they are partially cooked. Remove and drain on kitchen paper.
5. Pour off most of the oil, leaving about 1 tbsp in the pan.
6. Reheat the wok or pan and add the spring onions, garlic and ginger. Stir-fry for 30 seconds then add the sauce ingredients and season with ½ tsp of salt and ¼ tsp of white pepper.
7. Bring the mixture to the boil then turn the heat down to a simmer and return the fish to the pan. Simmer for about 2 minutes, then turn the fish and sauce on to a platter and serve.
Recipe and Images courtesy of Ken Hom. To find out more, visit kenhom.co.uk