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Peking Fish Fillets  HT  Chinese  MC  20mins plus marinating



Serves  4    Hot  Chi   Alcohol Main Course Dairy Free  China  Asia  Asian



For the Marinade

Salt and White Pepper

1/4 teasp Sugar

2 tbsp Dry Sherry

1 teasp finely chopped Ginger

1 Egg, beaten

Other Ingredients

8  Fish Fillets

Cornflour for coating

Vegetable oil for deep frying

2 Dried Chillies

1 slice Fresh Ginger, finely chopped

2 Garlic Cloves, crushed

2 spring Onions, chopped

For the Sauce

1 tbsp White Wine Vinegar

2 teasp sugar

2 tbsp Soy sauce

2 tbsp Dry Sherry

240ml/8fl.oz. Chicken Stock

2 tbsp Cornflour (mixed with a little water)

1 teasp Sesame Oil




1. Place all the marinade ingredients in a bowl, mix well then add the fish and turn to coat. Refrigerate for 30 minutes.


2. Preheat the deep fat fryer to 170C, 325F. Remove the fish from the marinade and coat in cornflour, shaking off any excess.


3. Deep 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.


5. Add the sauce ingredients, bring to the boil stirring constantly, then simmer until the sauce thickens.


6. Add the fish and sesame seed oil and heat for 1-2 minutes. Serve immediately.




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