Ingredients

• 450g/1lb fresh white fish fillets such as sole or plaice
• cornflour
• for dusting
• 150ml/5fl oz groundnut oil
• 150ml/5 fl oz chicken stock
• 2 tbsp Shaoxing rice wine or dry sherry
• 1½ tbsp dark soy sauce
• 2 tbsp chilli bean sauce (available from Asian grocers)
• ½ tsp freshly ground white pepper
• 2 tbsp Chinese black rice vinegar or cider vinegar
• 2 tsp sugar
• 3 tbsp finely chopped spring onions

Directions

• Remove the skin from the fish. Cut the fillet across the width and at a slight diagonal into 2.5cm (1in) wide strips. Dust the pieces with cornflour
• shaking off any excess.
• Heat a wok until it is very hot. Add the oil and fry the fish strips gently for 2-3 minutes until golden brown.
• Drain the cooked fish strips on kitchen paper.
• Pour off all the oil. Wipe the wok and reheat. Add all the hot and sour sauce ingredients
• bring to a boil then simmer.
• Add the fish strips and simmer in the sauce for two minutes.
• Serve on a warm platter garnished with spring onions.