Crumbed Whiting Fillets with Sweet & Sour Sauce

Name: Crumbed Whiting Fillets with Sweet & Sour Sauce
Cuisine: China
Ingredients: vegetable oil, for deep-frying; 90 g (3¼ oz/1½ cups) Japanese breadcrumbs (panko); 90 g (3¼ oz/1½ cups) Japanese breadcrumbs (panko); 1-2 eggs, lightly beaten; 100 ml (3½ fl oz) rice vinegar; 4 tablespoons tomato sauce (ketchup); 4 tablespoons tomato sauce (ketchup); 350 ml (12 fl oz) fresh chicken stock; 1 tablespoon light soy sauce; 1 teaspoon sea salt; 100 g (3½ oz) sugar; 70 g (2½ oz) pickled ginger, finely sliced; 5 long red chillies, deseeded and cut into julienne; plain (all-purpose) flour, for dusting; 100 g (3½ oz) pickled cucumber in syrup, drained and finely sliced; 1 tablespoon peanut oil; 350 g (12 oz) whiting fillets, with skin; 4 spring onions (scallions), cut into julienne; 4 spring onions (scallions), cut into julienne

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is another way to make sweet and sour sauce — perfect with really crispy fish. I love all the sweet and sour bites from the pickles.

Ingredients

350 g (12 oz) whiting fillets, with skin
1 tablespoon peanut oil</

Asia
China
Main course

Method

To make the sauce, mix together the chicken stock, tomato sauce, rice vinegar, sugar, sea salt and soy sauce in a bowl.

Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the spring onions and chillies until fragrant. Add the ginger, cucumber and the sauce, bring to the boil, then reduce the heat and simmer until the sauce has reduced and thickene