Ken Hom’s fish in hot sauce recipe
A simple Chinese recipe from Ken Hom, using just six main ingredients.
Ingredients
- 150 ml chicken stock
- 2 tsp whole yellow bean sauce
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 1 pinch salt and white pepper
- 5.3 fl oz chicken stock
- 2 tsp whole yellow bean sauce
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 1 pinch salt and white pepper
- 0.6 cup chicken stock
- 2 tsp whole yellow bean sauce
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 1 pinch salt and white pepper
- 1 tbsp chilli bean sauce
- 1 tbsp chilli bean sauce
- 1 tbsp chilli bean sauce
- 450 g fresh firm white fish fillets, such as cod, sea bass or halibut
- 1 cup cornflour, for dusting
- 3 spring onions
- 150 ml groundnut or vegetable oil
- 1 tbsp finely chopped fresh ginger
- 15.9 oz fresh firm white fish fillets, such as cod, sea bass or halibut
- 1 cup cornflour, for dusting
- 3 spring onions
- 5.3 fl oz groundnut or vegetable oil
- 1 tbsp finely chopped fresh ginger
- 15.9 oz fresh firm white fish fillets, such as cod, sea bass or halibut
- 1 cup cornflour, for dusting
- 3 spring onions
- 0.6 cup groundnut or vegetable oil
- 1 tbsp finely chopped fresh ginger
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Sprinkle the fish fillets evenly on both sides with 1 teaspoon of salt. Cut the fish into strips 5cm (2in) wide and let them sit for 20 minutes. Then dust them with the cornflour.
- Cut the spring onions into 5cm (2 in) diagonal slices. Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, turn the heat down.
- Fry the fillets on both sides until they are partially cooked. Then remove and drain the fish on kitchen paper.
- Pour off most of the oil, leaving about 1 tablespoon in the pan.
- Reheat the wok or pan and add the spring onions, garlic, and ginger. Stir-fry them for 30 seconds, then add the sauce ingredients and season with about ½ teaspoon of salt and ¼ teaspoon of white pepper. Bring the mixture to the boil.
- Turn the heat down to a simmer and return the fish to the pan. Simmer for about 2 minutes, then turn the fish and sauce on to a platter and serve.
This year Ken celebrates 30 years as the nation’s favourite TV chef - to download a copy of his 30th career anniversary booklet, please visit www.kenhom.co.uk
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