Sweet and sour ling
This dish would also work with diced chunks of monkfish, cod, and pollock.
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
450g ling, skinned and diced
1 egg white
120g potato starch
½ tsp fine sea salt
2 tbsp rapeseed oil
1 small onion. sliced
1 thumb-sized piece ginger, finely sliced
1 small carrot sliced in rounds
1 bunch scallions, white part cut into 3 cm batons, greens reserved for garnish
1 red bell pepper, cut into chunks
½ a pineapple, cut into chunks
60g honey
60ml red wine vinegar
100g ketchup
1 tbsp soy sauce
Method
For the sweet and sour vegetables: Heat a large heavy-based pot or wok on medium-high heat.
Add the rapeseed oil and cook the onion, ginger and scallion batons for 2-3 minutes. Stir all the time, you don’t want to develop any colour on the vegetables.
Add the diced pepper and pineapple and cook for 2 minutes.
Next add the honey and cook for 1 minute on high heat to allow to caramelise slightly.
Pour in the red wine vinegar and boil to deglaze.
Add the ketchup and soy sauce and mix to combine, coating all the vegetables in the sauce. Keep warm and set aside while preparing the fish.
To cook the ling: In a medium bowl, whisk the egg white until frothy.
Add the ling and mix to coat well.
In a separate medium bowl, add the potato starch and fine sea salt and mix well.
Next, working in batches, toss the egg white-coated fish through potato starch, shaking off the excess as you go.
Place on a large plate on a baking tray.
Preheat a deep fryer to 180°C.
Again, working in batches, fry the fish until crisp and cooked through. This will take approximately 2 minutes. Drain on kitchen paper to remove any excess oil.
To serve, add the crisp cooked chunks of ling to the sweet and sour vegetables. Toss to coat the pieces of fish in the sauce.
Arrange on a large platter sharing-style, sprinkle with the reserved scallion greens and some egg fried or boiled rice to accompany.
