This recipe is another version of sweet & sour fish, using sour plum sauce to give a delightful tangy dish.
2 dory or any fish fillet (approx. 650g/1.4330lb frozen or 350g/12oz thawed)
1 Tablespoon white portion of spring onion/scallion
½ Tablespoon chopped garlic
½ Tablespoon chopped ginger
1 egg –beaten
4 –5 Tablespoons cooking oil
1 Tablespoon green portion of green onion (scallion)
½ teaspoon salt
1 teaspoon Chinese cooking wine/sherry – optional
Ingredients B – mix together
4 Tablespoon cornstarch
2 teaspoon flour
Ingredients C – mix together
2 Tablespoons sour plum sauce
½ teaspoon salt
4 teaspoons sugar
½ teaspoon soy sauce
¾ cup/Chinese rice bowl water
¾ teaspoon cornstarch
1. Cut fish fillet down the middle, then slice each half piece to 1.4in /3.5cm width at a slant, especially for the thicker part as this will make it thinner.
2. Marinate with Ingredients A for at least 20 minutes.
1. Heat pan and put in cooking oil.
2. Dip fish slices in beaten egg, then coat with Ingredients B before putting into hot pan. Shake off excess flour before putting into pan. Shallow-fry till golden brown on both sides till cooked. Dish up and put on serving dish.
3. In remaining oil in pan or if pan is too messy from frying the fish, wash it and heat up again. Put in oil, then chopped spring onion, garlic and ginger to fry for a few seconds till fragrant.
4. Add the sour plum mixture and bring to the boil.
5. Pour sauce over fish fillet. The sauce should not be watery but just thick enough to coat the fish pieces. Garnish with chopped green onion.