“Taken from 'Soups and Starters' cook book - Tasty Tip : Any firm white fish can be used for this dish, as long as it is fairly thick. Your fishmonger can tell you which varieties are suitable.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Heat the oil in a wok or deep-fat fryer to 190C/375°F 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.
  4. 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.
  5. 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.

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