Gok Cooks Chinese by Gok Wan

Author:Gok Wan
Language: eng
Format: epub
ISBN: 9780718193706
Publisher: Penguin Books Ltd
Published: 2016-12-01T05:00:00+00:00

BLACK BEANS AND TOFU

34. SWEET AND SOUR FISH

PREPARATION TIME 10 MINUTES

COOKING TIME 25–30 MINUTES

SERVES 4

4 tablespoons groundnut oil

4 x 175g pollock fillets, skin on but scaled

2 green peppers, deseeded and cut into 2cm chunks

1 small pineapple, peeled and cut into 2cm chunks

100g sugar

5 tablespoons white wine vinegar

3 tablespoons tomato ketchup

2 tablespoons light soy sauce

I like the idea that my Chinese ancestors came up with the whole idea of sweet and sour flavours working together. It’s an amazing combination. Served with some plain rice and boiled greens, this dish is just amazing. These flavours match perfectly with fish and this recipe is a super-healthy version of the ‘gloopy’ sweet and sour sauce that you are probably used to having from your local takeaway. Make this once and you won’t want to go back …

1. Heat half the oil in a frying pan over a medium to high heat. When it’s hot, add the fish, skin-side down, and fry for 4–5 minutes. The skin should be crisp, but not burnt.

2. Flip the fish over and fry for a further 4–5 minutes. The fish should now be cooked through, but if needed you can put the pan into a 200°C oven to finish off. When cooked, remove it from the frying pan and set aside.

3. Wipe the frying pan clean and put it back on a medium heat. Add the remaining oil. Once hot, add the green pepper and fry for 2–3 minutes, until the pepper just begins to soften. Add the pineapple and toss together.

4. Quickly add the sugar and spread it evenly over the base of the pan. Leave it to caramelize for 2–3 minutes, without stirring. Don’t let the sugar burn.

5. When you have a thick caramel, carefully pour in the vinegar – it will bubble and may well spit a little. Stir everything well, then remove the sauce from the heat and add the tomato ketchup and soy sauce. Stir again. You may need to add a little water at this point if the sauce is too thick.

6. Add the fish to the sweet and sour sauce and stir gently to coat, or serve as a dipping sauce alongside the fish.

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