The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

This is an old An­glo-Chi­nese clas­sic – it’s got beau­ti­ful tex­tures, the balls are awe­some, and the sweet and sour flavours ex­plode in your mouth. As is quite com­mon with Chi­nese cook­ing, the in­gre­di­ents list is fairly long, but don’t let that put you off – thi­sis great-value com­fort food that you’re guar­an­teed to en­joy. (hold the ma­chine steady if us­ing frozen). Peel and add the gin­ger, rip in the co­rian­der stalks, add the egg, 3tbsp of corn­flour and a small pinch of salt and pep­per. Blitz ev­ery­thing un­til smooth and put in the fridge to chill.

De­seed and roughly chop the pep­pers, peel and finely slice the car­rots, and trim and slice the white part of the spring onions (finely slice the green part for later). Put the veg­eta­bles in a large pan on a medium-low heat with a lug of oil. Cook for 10 min­utes, stir­ring reg­u­larly, then stir in the re­main­ing corn­flour, the tomato purée, soy and chilli sauces, vine­gar, pineap­ple (with juice) and 400ml (14fl oz) of cold wa­ter. Sim­mer for 15 min­utes, or till thick­ened, adding the peas to cook for the last few min­utes.

Mean­while, put 1 mug of rice and 2 mugs of boil­ing wa­ter into a pan on a medium heat and cook for 12 min­utes with the lid on, or un­til all the liq­uid has been ab­sorbed. Spoon out heaped tea­spoons of the chilled fish mix­ture and roll in the bread­crumbs un­til well coated, then roll into per­fect lit­tle balls. Place a large non­stick fry­ing pan on a medium heat, add a lug of oil and fry the fish balls for around 5 min­utes, or un­til golden all over and cooked through (you may need to do this in batches).

Pour the sweet and sour veg sauce onto a nice plat­ter, place the fish balls on top and serve with the fluffy rice. Scat­ter ev­ery­thing with the co­rian­der leaves and re­served spring onions, and dig in.

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