Gong Bao Haddock Goujons
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
45
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 tbsp
Rice Wine (shaohsing)1 tbsp
Ginger (freshly grated ,)2 tbsps
Lemon Juice2 tbsps
Hoisin Sauce1 tbsp
Dark Soy Sauce1 tbsp
Chile (crushed dried)1 tsp
Sea Salt4.5 cup ounces
Bread Crumb (dry)4.5 cup ounces
All-Purpose Flour2 tbsps
Olive OilDirections:
1
Serve immediately
2
For the marinade: In a shallow dish, mix together the onion, rice wine, and ginger
3
Add the fish and, marinate for 20 minutes, covered, in the refrigerator
4
For the sauce: In a small pan, heat the lemon juice, hoisin sauce, soy sauce, and chile flakes and thicken the mixture with the cornstarch and water slurry, if necessary
5
Set aside
6
Cook's Note: If your sauce is a little sharp, add a pinch of caster sugar
7
For the bread crumbs: Mix the crushed chiles, salt, white pepper together in a bowl
8
Add in the bread crumbs, then tip them onto a plate or tray
9
Set aside
10
For the coating: Remove the fish from the marinade and dip the strips in the flour, shaking off the excess flour, then in the eggs and, finally, in the seasoned bread crumb mixture
11
Heat a wok over high heat and fill it to a quarter of its depth with enough groundnut oil
12
Heat the oil to 350 degrees F
13
Test the temperature by dropping a cube of bread into the oil and seeing if it in turns golden brown within 15 seconds
14
Deep fry the coated fillets until they are golden brown
15
Remove them with a slotted spoon and drain them on an absorbent paper towel
16
Serve immediately with the sauce and Roasted Sweet Potato Chile Chips, recipe follows
17
Preheat an oven to 350 degrees F
18
Put the olive oil, sea salt, crushed dried chile flakes and black pepper into a roasting tin
19
Add the sweet potato slices and turn them to coat in the seasoned oil
20
Roast in the oven for 20 to 30 minutes, depending on the thickness of the chips