BY: Sheena Rawcliffe
Sweet and Sour Fish
Serving fish this way may not be something that you have considered, but it makes a tasty change. Please remember that fish normally has a light flavour and should not be overpowered by the sauce.
This is sure to become a favourite and is easy to prepare with all ingredients normally being found in your kitchen cupboards.
Once again, this is not a recipe but a method. You can use any white fish – some frozen white fillets even benefit from the addition of this tasty sauce. The fish can be battered, rolled in seasoned flour or just steamed (for a really healthy alternative).
Whichever fish you choose, prepare by washing carefully and drying on kitchen paper. Then cut in to even sized pieces. The fish will take just a few minutes to cook, so now is the time to prepare the sauce.
• 150ml orange juice (fresh or pre-packaged).
• 1tbsp soy sauce.
• 1tbsp tomato purée.
• 3tbsp wine vinegar.
• 50ml cold water.
• 1 level tbsp cornflour.
• 3tsp brown sugar (white will do, but does not give such a good flavour).
Heat the orange juice, soy sauce, wine vinegar, brown sugar and tomato purée in a small saucepan.
Mix the cornflour with the water and add to the orange juice mixture. Bring to the boil, stirring continuously. Optional: Add a little grated citrus zest for a tangy finish, or a tsp of finely grated fresh ginger root for a little heat.
Cook the fish by your chosen method and serve with the sauce on the side.
Note: The sauce ingredients are the basics that you need, but you can alter the balance of ingredients to suit your personal taste.