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.

Ingredients

4 fillets sole

sauce sweet-and-sour (see sauce recipes)

batter mix (see batter recipes)

oil for deep frying

Marinade

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.

information for journalists

Follow @authorpetermay
on TWITTER