Score the whole fish first to prevent it from bursting and to enable the flesh to absorb easily the flavours of the seasoning and sauce.

Ingredients

  • 750 g ( lb) fish (for example, bream, sea trout, red snapper), cleaned and scaled
  • 1 teaspoon salt
  • 2 tablespoons plain flour
  • 3 tablespoons vegetable oil
  • 3–4 spring onions, trimmed and cut into 2.5 cm (1 pint) lengths
  • 2.5 cm (1 pint) piece of fresh root ginger, shredded
  • fresh coriander leaves or parsley, to garnish

For the Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry or white wine
  • 150 ml (¼ pint) chicken stock, or cold water
  • 1 teaspoon cornflour
  • freshly ground black pepper

Method

With a sharp knife, slash the fish diagonally 2 or 3 times on each side, sprinkle with salt and roll in the flour to coat. Heat the oil in a large frying pan or wok until almost smoking, then add the fish. Reduce the heat a little and fry the fish for about 2–3 minutes on each side, until it is crisp and golden on the outside and the flesh is deliciously moist but firm. Carefully lift out the fish from the pan.

Quickly mix together the sauce ingredients. Add the spring onions and ginger to the oil remaining in the pan and Stir-fry for about 30 seconds. Stir in the sauce and return the fish to the pan. Bubble away for a couple of minutes, then lift the fish on to a warmed serving plate. Pour over the sauce and garnish with coriander or parsley. Serve with rice or noodles.

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