Seafood Made Simple: My secret for a perfect sweet and sour dish

Sweet and sour is a taste combination that I love

Aishling Moore: I’m using ling, a member of the cod family for this recipe. Picture Chani Anderson

Sweet and sour was one my favourite dinners as a child; and one I still crave now as an adult. Its form was either in a jar poured over some stir-fried chicken and vegetables or, if I had my way when ordering a takeaway, in a Styrofoam cup, fit for dipping.

A thick and syrupy sauce, its appeal must have had something to do with its luminous orange appearance and, from my recollection. its sickly-sweet viscosity.