BATTERED COD WITH HOT AND SOUR SAUCE
45 mins
4 people
A little more challenging
Ingredients
Batter
- 100g plain flour
- 100g rice flour
- 1 tsp baking powder
- 1 pinch fine salt
- 1 can of beer
Fish
- 600g skinless thick white fish fillet such as cod or grouper
- 100g plain flour
- 1 recipe batter
- 2L peanut or grape seed oil
Hot and sour sauce
- 60g red hot bean paste
- 720ml vegetable stock
- 20ml Shao Xing Wine
- 40ml cooking oil
- 4g freshly ground white pepper
- 8g brown sugar
- 8g salt
- 40g wood ear fungus
- 40g shiitake mushrooms
- 80ml Zhen Jiang Vinegar
- 40g potato flour
Procedure
Batter
- Whisk the dry ingredients together and then slowly whisk in the beer.
- Continue to whisk until you achieve a silky texture.
- Make this an hour in advance.
Fish
- Cut the fish into 8 long pieces along the fillet.
- Add to the flour and coat well.
- Leave for 5 minutes to hydrate the flour.
- Heat the oil to 180°C in a suitable pan. Use the AEG SensePro Induction Cooktop paired with the AEG SensePro Wireless Food Sensor, which provides precise temperature readings.
- Remove the fish from the flour and dust to remove any excess.
- Add to the batter and coat evenly.
- Add to the oil one piece at a time and fry until golden.
Hot and sour sauce
- Julienne Wood Ear Fungus and slice the shiitake mushrooms.
- Sauté the Hot Bean Paste with the oil until aromatic then add the stock and Shao Xing Wine and bring to the boil.
- Once it has boiled, thicken the mixture with Potato Flour, in order to coat the back of a spoon and add vinegar to taste before serving.
TO SERVE
Serve the fish on a large platter with the hot sauce served in a bowl for guests to help themselves.
COMPLETE YOUR MENU WITH
LAYERED RASPBERRY GRANITA & SPONGE CAKE DESSERT
30 mins
12 people
A little more challenging
View Recipe
TECHNOLOGY
AEG thrives on innovations that give you the feeling of mastery in cooking & laundry care. Discover technology in AEG appliances.