Fish Family friendly Asian

Sweet and sour fish with mushroom sauce

Name: Sweet and sour fish with mushroom sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 80ml (1/3 cup) vegetable oil; 2 tablespoons fresh ginger, cut into thin strips; 4 (about 180g each) thick white fish fillets; 2 tablespoons cornflour; 2 spring onions, finely sliced; 6 dried Chinese mushrooms; 2 teaspoons cornflour; 3 tablespoons seasoned rice vinegar; 2 tablespoons caster sugar; 2 tablespoons tomato sauce; 1 tablespoon (20ml) soy sauce; 1 tablespoon (20ml) Shaohsing wine or dry sherry

1 rating

10m

20m

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

Fish and mushrooms might not seem like a natural pairing, but the lightness of the fish matches nicely to the earthiness of mushrooms.

80ml (1/3 cup) vegetable oil
2 tablespoons fresh ginger, cut into thin strips
4 (about 180g each) thick white fish fillets
2 tablespoons cornflour
2 spring onions, finely sliced

Mushroom sauce

6 dried Chinese mushrooms
2 teaspoons cornflour
3 tablespoons seasoned rice vinegar
2 tablespoons caster sugar
2 tablespoons tomato sauce
1 tablespoon (20ml) soy sauce
1 tablespoon (20ml) Shaohsing wine or dry sherry

Method

1.

To make the sauce, place the mushrooms in a bowl of hot water and set aside for 30 minutes. Drain and thinly slice mushrooms. Discard the stems.
2.

Combine the cornflour and vinegar in a small saucepan. Add sugar, sauces, 1/2 teaspoon salt, wine, 200ml water (or 200ml chicken stock) and mushrooms. Bring to the boil, stirring, for 2-3 minutes until it thickens.
3.

Heat half the oil in a pan until hot. Add the ginger and fry for 1 minute over medium-high heat, stirring, then transfer to sauce.
4.

Season the fish with salt then coat lightly in cornflour. Add remaining oil to pan, then fry the fish for 2-3 minutes each side over medium heat until golden. Spoon over the sauce, scatter with spring onions and serve with a side of rice or noodles.