Ching's hot and sour fish
Ching He Huang is making a delicious hot and sour fish dish. If you're after a lighter and fresher dinner, this is perfect.
Serves 4Prep: 10 minutes Cook: 12 minutes
Ingredients
For the fish:2 halibut fillets1 tbsp fresh grated ginger1 tbsp shaosing rice wine or dry sherry1 pinch of salt1 pinch of ground white pepper1 tbsp cornflour mixed with 2 tbsp cold water
For the hot sour sauce: 1 tbsp rapeseed oil1 tbsp peeled and freshly grated ginger1 red chilli, deseeded and finely chopped50g fresh shitake mushrooms, sliced to thin matchsticks50g tinned bamboo shoots, drained and sliced to thin matchsticks1 tbsp Shaosing wine250ml-300ml hot vegetable stock1 tsp dark soy sauce2 tbsp light soy sauce2 tbsp black rice vinegar or balsamic vinegar1 tbsp chilli oil1 egg, lightly beaten1 tbsp cornflour mixed with 2 tbsp cold waterA pinch of ground white pepper1 large spring onion, finely sliced into thin matchsticks1 small handful of coriander Leaves to garnishJasmine rice or egg noodles to serve
Method:
Place the fish on a deep heatproof serving dish. Season the fish with grated ginger, shaosing rice wine, salt and ground white pepper. Sprinkle with the blended cornflour. Steam for 6-7 minutes depending on the size of the fillets but until the fish is cooked, opaque and flakes. Keep in the steamer warm but the heat off.
Heat the wok over high heat. Add the rapeseed oil and then add the ginger and chilli. Stir for a few seconds then add the shitake mushrooms and toss cooking for 30 seconds then add the bamboo shoots and toss cooking for 30 seconds. Deglaze the wok with shaosing rice wine. Add the stock. Season with dark soy, light soy, black rice vinegar and bring the liquid to the boil. Stir in the chilli oil, beaten egg and then add the blended cornflour for a slightly thicker consistency. Season with white pepper.
To serve remove the fish from the steamer and then ladle the sauce over the fish. Garnish with spring onions and coriander and serve immediately with plain Jasmine rice or on egg noodles.