Deep-fried, plaice and pak choi with chilli clipping sauce

Name: Deep-fried, plaice and pak choi with chilli clipping sauce
Yield: Serves 4
Cuisine: Asia
Ingredients: 1 large egg, beaten; 4 heads baby pak choi; 70 g Japanese panko breadcrumbs; 70 g plain flour, seasoned with salt; 2 tbsp olive oil; 20 g fresh root ginger, peeled and finely sliced; sea salt; 2 tbsp vegetable oil; 400 g plaice fillets, skinned; 2 garlic cloves, peeled and finely sliced; vegetable oil, for deep-frying; lime wedges; 100 g granulated or caster sugar; 200 ml rice vinegar; 3 red chillies, deseeded and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS DISH IS A FUNNY HOMAGE TO FISH AND CHIPS, WITH A LITTLE SWEET AND SPICY SAUCE I CAME ACROSS IN ASIA. THE SAUCE GOES WITH ALMOST ANYTHING - IF YOU HAVE ANY LEFT OVER, TRY SERVING IT WITH CHICKEN OR JACKET POTATO.

Ingredients

400 g plaice fillets, skinned
sea salt
70 g plain flour, seasoned with salt

Asia
Starter
Fish course
Pescatarian

Method

First, prepare the chilli dipping sauce. Place a frying pan over a high heat and add the vegetable oil. When hot, add the garlic and fry briefly until just light golden brown. Remove with a slotted spoon and drain on kitchen paper, allowing it to crisp up. Repeat the process with the ginger. Allow to cool, then roughly chop the garlic and ginger slices.
Combine