Portly Cooks | Sweet and Sour Fish

Serves 2

  • 2 Sea Bream Fillets
  • Flour to dust the fish
  • Oil for frying

For the sauce

  • 2 caps Shaoxing Rice Wine
  • 80ml Water
  • ½ tsp Ginger Powder
  • 2 tsp Chilli Bean Paste
  • 2 tbsp Soy Sauce
  • 1 tbsp Golden Syrup
  • 3 Spring Onions (chopped)
  • 1 small Red Bell Pepper

The fish will take no time at all so it’s all about the sauce here really.  Finely chop the spring onion and pepper and fry in a drizzle of oil until soft.  Add the rest of the sauce ingredients into the pan and stir well, reduce the sauce by about half. You want the sauce to be fairly thick.

Slice a crosshatch pattern into the flesh side of the fish and then dust in the flour.  You’ll need about a 2cm depth of oil in a frying pan to cook the fish. Heat the oil and then once up to temperature fry the fish skin side down for about 3 minutes, flip and cook for the same amount of time.

Remove the fish from the pan and drain on some kitchen towel.  Plate the fish and then pour over the sauce and enjoy.

PG

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