Peter May author of The Lewis
Peter May
                author of the Lewis Trilogy
Peter May author of The
                Lewis Trilogy
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Sweet and Sour Fish

        This recipe can be followed using any firm white fish. Really, the fish is just a carrier for the flavours. But cooked this way it remains soft and succulent and is wonderfully light.


  •                 4 fillets sole
  •                 sauce sweet-and-sour (see sauce recipes)
  •                 batter mix (see batter recipes)
  •                 oil for deep frying


  •                 1/4 teaspoon five spice powder
  •                 1 tablespoon dark soy sauce
  •                 1 tablespoon Chinese rice wine or dry sherry
  •                 1/2 teaspoon salt
  •                 1 teaspoon sugar

                1) Cut the sole into finger-sized goujons.

                2) Mix together all the marinade ingredients, pour over the fish and leave to marinate for half an hour.

                3) Heat the oil in a wok for deep frying, and while the oil is heating, remove the fish from the marinade, and place in a bowl with the batter mix, covering completely.

                4) When the oil is hot, fry the fish in batches of half a dozen pieces at a time. Two to three minutes should be sufficient. The batter should be golden

            Serve the goujons on a bed of rice and pour over the hot sweet-and-sour sauce.

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