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Sweet 'n Sour Fish   HT  Chinese  MC  20mins


Serves 4      Hot   Chi    Fish  Alcohol   Main Course  Dairy free  China Asia  Asian



8 White Fish Fillets, e.g. Cod Plaice, Turbot, Hake, Sole

1 teasp salt

1 tbsp Cornflour

2 Eggs, beaten

6 tbsp Vegetable Oil

2 Spring Onions, shredded

2 Garlic Cloves, crushed

1 teasp Grated Fresh Ginger

4 tbsp Stock

1 tbsp Dry Sherry

   For the Sauce

   2 tbsp Sugar

   3 tbsp White Wine Vinegar

   2 tbsp Stock

   2 tbsp Chilli Sauce

   1 tbsp Cornflour

   2 tbsp Water

   3 tbsp Pineapple  Juice







1. Dust the fish fillets with cornflour, then dip in the beaten egg.


2. Heat the oil in a frying pan, add the fish  and fry for 2 minutes on each side adding the spring onions, garlic, ginger, chicken stock and wine half way through.


3. Cover the pan and cook for a further minute. Remove the fish and keep warm.


4. Add all the sauce ingredients to the pan, ring to the boil, stirring  then lower the heat and continue to cook until the sauce thickens.


5. To serve - transfer the fish to a warmed serving platter and pour the sauce over the top. Serve immediately.



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