Ingredients


450g/1lb fresh white fish fillets such as snapper

cornflour, for dusting

150ml/5fl oz groundnut oil

For the hot and sour sauce

150ml/5 fl oz low FODMAP chicken stock

2 tbsp Shaoxing rice wine or dry sherry

1½ tbsp gluten free soy sauce

2 tbsp chili paste

½ tsp freshly ground white pepper

2 tbsp Chinese black rice vinegar or cider vinegar

2 tsp sugar








Method


Dust the fish fillets with cornflour, shaking off any excess. Heat a wok until it is very hot. Add the oil and fry the fish gently for 2-3 minutes until golden brown. Drain the cooked fish  on kitchen paper.

Pour off all the oil. Wipe the wok and reheat. Add all the hot and sour sauce ingredients, bring to a boil then simmer. Add the fish and simmer in the sauce for two minutes. Serve on a warm platter.


Recipe adapted from: Good Food

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