Crispy sweet-and-sour fish with cucumber salad

Name: Crispy sweet-and-sour fish with cucumber salad
Yield: Serves 4
Cuisine: Australian
Ingredients: ¼ cup shredded mint leaves; 1 cucumber, peeled and seeded; 100 ml/3 fl oz White Chicken Stock; 2 tablespoons peanuts, roasted and chopped; 2 tablespoons caster sugar; 1 large red Chinese or Dutch chilli, finely sliced; 8 whole small garfish or whiting, cleaned and scaled; 1 tablespoon rice flour; 2 teaspoons Sichuan Spice Salt; vegetable oil, for deep-frying; 4 green onions/scallions, finely sliced; 20 ml/¾ fl oz vegetable oil; 4 teaspoons Chilli Jam; 40 ml/1¼ fl oz Chinese black vinegar; 2 cloves garlic, finely chopped; 1 teaspoon finely chopped ginger; 20 ml/¾ fl oz light soy sauce; 2 teaspoons fish sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

vegetable oil, for deep-frying
2 teaspoons Sichuan Spice Salt
1 tablespoon

Oceania
Australia
Fish course

Method

To make chilli sauce, heat oil in a wok and fry green onion, garlic and ginger for 30 seconds, or until fragrant. Add chilli jam, vinegar, soy sauce, fish sauce and sugar and simmer for 3 minutes. Add stock and simmer for another 5 minutes. Set aside and reheat when ready to serve.
To make cucumber salad, cut cucumber into small pieces and mix in a bowl with gr