Sweet and Sour Haddock Recipe
Fish & Seafood Recipes

Ingredients

500 g/1 lb
1 tsp
1 tsp
2
4
1

250 ml/8 fl oz
2 tbsp
4 tbsp
6 tbsp

cod, haddock or coley fish fillets
ground ginger
salt
egg whites
fresh red chilies
small tin pickled Chinese vegetables (200 g/7 oz; gherkins, ginger, carrots, lettuce)
water
sugar
light soy sauce
corn flour
oil for deep-frying

Method:

1. Rinse the fish fillets under the cold tap, dry and cut into 5 cm/2 in pieces

2. Sprinkle the fish pieces with the ginger and salt. Lightly whip the egg whites and pour over the fish. Cover and put in the refrigerator.

3. Trim, deseed and wash the chilies and cut into very thin rings.

4. Drain the tinned vegetables, reserving the liquid. Chop the vegetables into thin strips. Mix the liquid with the water, sugar and soy sauce and stir in 2 teaspoons corn flour.

5. Heat plenty of oil in the wok. Coat the fish pieces in the remaining corn flour, then deep-fry in batches for about 2 minutes, turning occasionally, until golden brown. Remove from the fat with a skimmer and drain on kitchen paper.

6. When all the fish is cooked, pour the oil out of the wok. Stir the prepared sauce once more, then pour into the wok. Add the chilies rings and chopped vegetables, bring everything to the boil, season to taste and serve with the fish.

7. Serve with Chinese noodles or rice.

Serve 4

Tip : Instead of the pickled vegetables, put a small carrot, a piece of cucumber and a little fresh ginger in salted water until soft and season with vinegar.