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Sweet and Sour Fish
This recipe can be followed using any firm white fish. Really, the fish is just a carrier for the flavours. But cooked this way it remains soft and succulent and is wonderfully light.
4 fillets sole
sauce sweet-and-sour (see sauce recipes)
batter mix (see batter recipes)
oil for deep frying
1/4 teaspoon five spice powder
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1) Cut the sole into finger-sized goujons.
2) Mix together all the marinade ingredients, pour over the fish and leave to marinate for half an hour.
3) Heat the oil in a wok for deep frying, and while the oil is heating, remove the fish from the marinade, and place in a bowl with the batter mix, covering completely.
4) When the oil is hot, fry the fish in batches of half a dozen pieces at a time. Two to three minutes should be sufficient. The batter should be golden
Serve the goujons on a bed of rice and pour over the hot sweet-and-sour sauce.
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