SWEET & SOUR FISH BALLS
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.