Sweet And Sour Fish Fingers 糖醋魚柳

If you have been following my blog for a while you might remember the Sichuan style sweet and sour chicken spareribs I posted a while back. I am doing a brief introduction again for my new readers and to refresh your memory, just in case. Sweet and sour dishes are often referred to as 糖醋 dishes (pronounced tang cu, meaning sugar and vinegar) in most parts of China and the vinegar used here is of course the fragrant Chinkiang black vinegar.  I made this dish when my best friend A came over to visit during the Queen's birthday long weekend. 

P.S Coming soon - Sweet and sour Cantonese style

serves 4 as part of a Chinese meal
you'll need;
600 g of flatheads fillets or any white fleshed fish
dash of Chinese cooking wine
dash of soy
dash of sesame oil
rice flour for coating
cucumber slices to serve
toasted sesame seeds
2 spring onions, julienne

for the sauce;

3 tbs of Chinkiang black vinegar

2 tbs of light soy

4 tbs of sugar

dash of sesame oil

1.5 tbs of corn flour

2 garlic cloves, chopped

3 cm knob of ginger, minced

1/2 cup of stock

Mix everything in a bowl except ginger and garlic.

Prepare the ingredients for sauce. Set aside.

Cut fish into bite size pieces, marinate briefly with soy, cooking wine and sesame oil then coat with rice flour.

Fry fish pieces in batches til golden and crispy. Drain and set aside.

Place drained fried fish pieces on a plate and garnish with some cucumber slices.

Fry ginger and garlic with a little cooking oil then pour in the sauce mixture. Cook til thicken and slightly syrupy.

Pour sauce over the fried fish pieces. Sprinkle with sesame seeds and garnish with some julienne spring onions.