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| Wellness | Fitness & Weight Loss | Food | Supplements & Treatments | Developmental disorders | ||||
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2 kg fresh whole bream, mullet or bass 3 cloves garlic, sliced 8 slices fresh root ginger 2 tblsp soy sauce 1 tblsp rice wine or dry sherry (optional) 3 large or 6 small mushrooms 2 spring onions 125g bamboo shoots 1 carrot 1 tblsp peas, fresh or frozen 60g cornflour oil for frying 250 ml sweet and sour sauce |
Gluten-free Dairy-free Egg-free Nut-free |
If you can get dried Chinese mushrooms, these are the best. Alternatively, use straw mushrooms (available in tins from Chinese supermarkets), oyster mushrooms or ordinary mushrooms (in order of preference).
If using dried mushrooms, put them into cold water to cover and soak for 1 hour. Squeeze dry.
Clean fish, scraping off the scales with sharp knife. Rinse well.
Make diagonal slits into the flesh on both sides of fish, insert garlic and half of the ginger into the slits.
Place fish in dish and pour over soy sauce and rice wine or sherry. Leave to marinade for at least 30 minutes.
Pat fish dry and coat with cornflour. Heat oil until very hot and fry fish on both sides until crisp, about 4 minutes. Drain on kitchen towel and transfer to serving dish.
Chop vegetables and remaining ginger.
Reheat sweet sour sauce in a pan, add vegetables and cook for a further 2 minutes. Pour over fish and serve immediately.
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