This is a really quick and effective way of cooking fish at the end of the day.
Ingredients:
225g fish fillet (sea bass, rock cod, haddock or sole)
40g cornflour
600 ml vegetable oil
Sauce:
1 tablespoon soy sauce
1 tablespoon castor sugar
1 tablespoon dry sherry
2 teaspoons vinegar
½ teaspoons chicken stock (optional)
2 teaspoons cornflour
1 tablespoon water
25 g lard
1 tablespoon chopped shallot
1 teaspoon chopped fresh root ginger
Method:
Slice the fillet into 3 x 1.5 x 0.5 cm strips. Coat in cornflour. Semi-deep-fry the pieces of fish in the vegetable oil in a large frying pan, adding each piece of fish separately (so that they can be handled gently and do not stick to each other). The frying should be gentle, over low to medium heat, and the fish should be removed after 2 minutes. Drain and set aside while preparing the sauce.
To make the sauce, mix together in a bowl the soy sauce, sugar, sherry, vinegar, chicken stock and cornflour blended with the water. Stir and mix well. Pour off the oil in the pan and add the lard. When hot, add the shallot and ginger and fry for 30 seconds. Pour in the mixture from the bowl, and stir until the sauce thickens. Return the slices of fish to the pan. Turn them over in the sauce a few times and then transfer to a heated dish. Serve immediately.
Serves 2 persons