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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An excellent and very simple dish from Jill Dupleix Ingredients:
2 cups bean sprouts |
4 tablespoons vegetable oil |
4 (6 ounce) cod or 4 (6 ounce) halibut |
2 tablespoons cornstarch, to coat |
2 green onions, finely sliced |
6 dried chinese mushrooms |
2 inches gingerroot |
2 teaspoons cornstarch |
3 tablespoons rice vinegar or 3 tablespoons wine vinegar |
2 tablespoons sugar |
2 tablespoons tomato ketchup |
1/2 teaspoon salt |
1 tablespoon soy sauce |
1 tablespoon dry sherry |
1 cup water or 1 cup chicken stock |
Directions:
1. Put dried mushrooms for the sauce in a bowl of boiling water and let soak 30 minutes.
2. Peel and slice ginger, then cut in very fine matchsticks.
3. To make the sauce, drain and finely slice the mushrooms, discarding the stems.
4. Mix the cornstarch and vinegar together to make a slurry, place in a small saucepan with the sugar, ketchup, salt, soy sauce, sherry, water or stock and mushrooms.
5. Rinse the bean sprouts and shake dry.
6. Heat half the oil in a frying pan , add the ginger and fry 1 minute, stirring then lift out with a slotted spoon and add to the sauce.
7. Fry the bean sprouts in the pan 30 seconds, then divide on four warmed dinner plates.
8. Coat fish fillets lightly with cornstarch.
9. Heat the remaining oil in the pan and fry fish for around 3 minutes on each side until golden and cooked through.
10. Place on the bean sprouts and spoon the hot sauce over, scatter with green onions and serve with rice or noodles.
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