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Categories:
cod fish flour salt cornflour arrowroot vegetable oil orange juice white wine vinegar sherry soy sauce brown sugar tomato puree red pepper cornflour
Viewed: 42 - Published at: 9 years agoIngredients
- 450 g cod fish fillets, skinned
- 150 g plain flour
- salt & freshly ground black pepper
- 2 tablespoons cornflour
- 2 tablespoons arrowroot
- vegetable oil, for deep-frying
- 4 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 2 tablespoons dry sherry
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar (soft light)
- 2 teaspoons tomato puree
- 1 red pepper, deseeded and diced
- 2 teaspoons cornflour
Method
- Cut the fish into pieces for 5 x 2.5 cm.
- Place 4 tablespoons of the flour n a small bowl, season with salt and pepper to taste, then add the fish strips a few at a time and toss until coated.
- Sift the remaining flour into a bowl with a pinch of salt, the cornflour and arrowroot.
- Gradually whisk in 300 ml iced water to make a smooth, thin batter.
- Heat the oil in a wok or deep-fat fryer to 190C/375F Working in batches, dip the fish strips in the batter and deep-fry them for 3-5 minutes or until crisp.
- Using a slotted spoon, remove the strips and drain on absorbent kitchen paper.
- Meanwhile, make the sauce.
- Place 3 tablespoons of the orange juice, the vinegar, sherry, soy sauce, sugar, tomato puree and red pepper in a small saucepan.
- Bring to the boil, lower the heat and simmer for 3 minutes.
- Blend the cornflour with the remaining orange juice, stir into the sauce and simmer, stirring for 1 minute or until thickened.
- Arrange the fish on a warmed platter or individual plates.
- Drizzle a little of the sauce over and serve immediately with the remaining sauce.
