Fried fish with crab sauce

Fried fish with crab sauce

By
From
The Complete Asian Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg skinless, boneless firm white fish fillets
1/2 teaspoon fresh ginger, finely grated
1 teaspoon salt
2 teaspoons cornflour
peanut oil, for deep-frying

Sauce

Quantity Ingredient
2 tablespoons peanut oil
6 spring onions, thinly sliced
1/2 teaspoon fresh ginger, finely grated
250ml chicken or fish stock
175g crab meat
pinch freshly ground black pepper
2 1/2 teaspoons cornflour

Method

  1. Wipe the fish with damp paper towel. Rub the grated ginger over the fish, then cut each fillet into bite-sized pieces. Combine the salt and cornflour in a bowl and toss to coat the fish.
  2. Heat the peanut oil in a large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the fish, a few pieces at a time, for 1 minute, or until opaque. Drain on paper towel and keep warm while preparing the sauce.
  3. To make the sauce, heat the peanut oil in a saucepan over medium–low heat. Add the spring onion and ginger and stir-fry for a few seconds, then add the stock, reduce the heat to low, cover, and simmer for 3–4 minutes. Add the crab meat and heat through for no longer than a minute; season with the pepper, to taste. Mix together the cornflour and 1 tablespoon cold water in a bowl until smooth, then add to the pan and stir to combine. Bring back to the boil and season, to taste.
  4. Arrange the fish on a serving plate with the hot sauce spooned over the top and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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