Northern-style sweet and sour fish

Each bite of this sensationally sticky fish dish bursts with a sweet, sour and tangy taste.

Recipe «Northern-style sweet and sour fish» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 egg white, lightly whisked, 2 tsp finely grated fresh ginger, Pinch of salt, 750g firm white fish fillets, cut into 4cm pieces, Peanut oil, to deep-fry , 3 shallots, ends trimmed, thinly sliced diagonally, to serve, Steamed white rice, to serve, 1 tbsp cornflour , 125ml Campbell's Real Stock Chicken, 2 garlic cloves, finely chopped, 3cm-piece fresh ginger, peeled, cut into matchsticks, 2 shallots, ends trimmed, thinly sliced, 60ml dry sherry, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 2 tbsp light soy sauce.

Ingredients:

• 1 egg white, lightly whisked 
• 2 tsp finely grated fresh ginger 
• Pinch of salt 
• 750g firm white fish fillets, cut into 4cm pieces 
• Peanut oil, to deep-fry 
• 3 shallots, ends trimmed, thinly sliced diagonally, to serve 
• Steamed white rice, to serve 
• 1 tbsp cornflour 
• 125ml Campbell's Real Stock Chicken 
• 2 garlic cloves, finely chopped 
• 3cm-piece fresh ginger, peeled, cut into matchsticks 
• 2 shallots, ends trimmed, thinly sliced 
• 60ml dry sherry 
• 2 tbsp apple cider vinegar 
• 2 tbsp brown sugar 
• 2 tbsp light soy sauce 
• Pinch of white pepper 

Instructions

1. Combine the egg white, ginger and salt in a bowl. Add the fish. Toss to combine.
2. To make the sweet & sour sauce, place the cornflour in a bowl. Gradually whisk in the stock until smooth. Add the garlic, ginger, shallot, sherry, vinegar, sugar, soy sauce and pepper. Whisk to combine.
3. Add enough oil to a wok or heavy-based saucepan to reach one-quarter of the way up the side of the pan. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add one-quarter of the fish to the oil. Cook for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish, reheating oil between batches.
4. Place the sweet & sour sauce in a frying pan over medium heat and cook, stirring, for 2 minutes or until the sauce starts to thicken.
5. Add the fish to the sauce and cook, stirring, for 2-3 minutes or until the sauce coats the fish. Transfer to a serving platter. Top with the shallot and serve with rice.