Almost sweet 'n' sour fish with five willow sauce
Method
- Heat a little oil in a heavy-bottomed pot and briefly saute the garlic and ginger stirring now and again.
- Add the capsicum, carrot, cucumber, tomatoes and sweet pickles. Stir and gently saute.
- Then add the sugar, soy, rice wine vinegar and sherry. Mix well and bring to the boil.
- Mix together the cornflour and water. Then add to the sauce and stir until it thickens. Taste for seasoning.
- To make the batter, whisk the self-raising flour and egg with 200 ml coconut cream and the fish sauce. Set aside.
- Heat 6 cups vegie oil to 180°C in a deep fryer or deep heavy-bottomed pot.
- Then lightly flour the fish, dip it in the batter and deep fry. Don't overcrowd the pot! Drain well on kitchen paper towels.
- To serve, put the fish in individual bowls, top with the sauce and sprinkle with the spring onions, chillies and coriander.
Ingredients
- vegetable oil
- 2 garlic cloves, crushed
- 1 knob fresh ginger, grated
- 1 small green capsicum, cored, seeded & diced
- ½ medium carrot, diced
- ½ small continental (telegraph) cucumber, diced
- 2 large ripe tomatoes, diced
- 3-4 tbsp Chinese sweet pickles
- 2 tbsp sugar
- 2 tbsp soy sauce
- 4 tbsp rice wine vinegar
- 3 tbsp dry sherry
- 2 tbsp cornflour
- 1 cup water
- 100+ gm self-raising flour
- 1 egg
- 200-250 ml coconut cream
- 2 tbsp Asian fish sauce
- 8 x 80-100 gm pieces any fish
- 3 spring (green) onions, shredded on the diagonal
- 2 long red chillies, sliced on the diagonal
- 1 handful fresh coriander sprigs
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.