BATTERED COD WITH HOT AND SOUR SAUCE

45 mins 45 mins
4 people 4 people
Medium Medium
BATTERED COD WITH HOT AND SOUR SAUCE
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

  1. Whisk the dry ingredients together and then slowly whisk in the beer.
  2. Continue to whisk until you achieve a silky texture.
  3. Make this an hour in advance.

Fish

  1. Cut the fish into 8 long pieces along the fillet.
  2. Add to the flour and coat well.
  3. Leave for 5 minutes to hydrate the flour.
  4. 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.
  5. Remove the fish from the flour and dust to remove any excess.
  6. Add to the batter and coat evenly.
  7. Add to the oil one piece at a time and fry until golden.

Hot and sour sauce

  1. Julienne Wood Ear Fungus and slice the shiitake mushrooms.
  2. Sauté the Hot Bean Paste with the oil until aromatic then add the stock and Shao Xing Wine and bring to the boil.
  3. 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.

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