Peking Fish Fillets HT
Alcohol Main Course Dairy Free China Asia Asian
and White Pepper
finely chopped Ginger
oil for deep frying
Fresh Ginger, finely chopped
2 Garlic Cloves, crushed
spring Onions, chopped
White Wine Vinegar
Cornflour (mixed with a
Place all the marinade ingredients in a bowl, mix well then add the fish and
coat. Refrigerate for 30 minutes.
Preheat the deep fat fryer to 170C, 325F. Remove the fish from the marinade and
cornflour, shaking off any excess.
fry the fish until golden brown, then drain on kitchen paper and keep warm.
4. Transfer 2 tablespoons of the oil to a frying pan, add the
garlic, chili, ginger and
spring onions and stir fry for 1-2 minutes.
the sauce ingredients, bring to the boil stirring constantly, then simmer until the sauce thickens.
the fish and sesame seed oil and
heat for 1-2 minutes. Serve immediately.
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