Spring onions finely chopped, white and green parts
separated
2 tbsp
Chili bean paste
1 tbsp
Tomato puree
1 tbsp
Rice vinegar
1 tbsp
Cornflour paste
1 tsp
Finely chopped fresh root ginger
2 tsp
Light brown sugar
-
A few drops of sesame oil
Method :
Prepare fish by rinsing and patting dry, then
score both sides of the fish down to the bone with diagonal cuts approx. 2 cm apart. Rub
both sides of the fish with the soy sauce and rice wine and set the fish to marinate for
approx. 20 minutes.
Heat sufficient oil in a wok for deep-frying
until very hot, then gently lower fish and fry for approx. 5 minutes on both sides or until
it is deep-golden brown. Remove and set aside.
To make the sauce, heat one tablespoon of the
oil and combine all the sauce ingredients except the green of the spring onion,
cornflour paste and the sesame oil, and bring to a boil.
Return the fish to braise in the sauce for
approx. 4 minutes, turning it over once.
Add the green of the spring onion and stir in
the cornflour paste to thicken the sauce.
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