SWEET & SOUR FISH
SERVES 4-6 / PREPARATION: 20 MINS / COOKING: 30 MINS / STANDING: 1 HR
The piquant pineapple and veggie sauce is delicious with the fish chunks, which are crisply fried in a light tempura batter. TEMPURA BATTER 250ml (1c) self-raising flour pinch of salt 160ml (²/3c) cold sparkling or soda water
10ml (2t) oil
2 egg whites SAUCE oil
125g carrots, peeled and julienned ½ each red and green pepper, julienned
3 garlic cloves, cut into thin strips 3cm fresh ginger, julienned
2 chillies, seeded and chopped ¾ fresh pineapple, cut into long strips 30ml (2T) sesame oil (optional) 60ml (¼c) rice vinegar
60ml (¼c) soy sauce 5ml (1t) fish sauce 60ml (¼c) brown sugar 15-30ml (1-2T) lemon juice handful of chopped fresh coriander FISH
800g hake fillets, defrosted and cubed salt and pepper oil, for deep-frying TO SERVE noodles or jasmine rice mixed with sesame seeds
Tempura batter Mix the self-raising flour and salt, add the soda water and oil and beat well until smooth. Set aside for an hour. 2 Just before you need the batter, whisk the egg whites until stiff and fold into the batter.
3 Sauce Heat a little oil and stir-fry the carrots, peppers, garlic, ginger and chilli until just cooked but still crisp.
4 Add the pineapple and the rest of the sauce ingredients except the lemon juice and coriander. Bring to the boil, then simmer for 5-10 minutes until syrupy and fragrant. Remove from the heat and add the lemon juice and coriander.
5 Fish Season the fish with salt and pepper.
6 Heat enough oil for deep-frying in a saucepan. Working in batches, dip the fish cubes in the batter and fry until golden brown and done. Drain on paper towels. 7 Arrange layers of fish and sauce in a shallow serving dish and sprinkle more fresh coriander on top.
8 To serve Serve with noodles or jasmine rice mixed with sesame seeds.