Fish with Crab Sauce Recipe

Ingredients : Serves 5-6

1 kg (2 lb)

1/2 teaspoon

1 teaspoon

2 teaspoons

Sauce:

2 tablespoons

6

1/2 teaspoon

8 tablespoons

185 g

2 1/2 teaspoons

1 tablespoon

White fish fillets

Finely grated fresh ginger

Salt

cornstarch

Oil for deep frying

Peanut oil

Spring onions, chopped

Finely grated fresh ginger

Chicken or fish stock

Crab meat

cornstarch

Cold water

Pinch of pepper

• With a sharp knife, remove skin from fish.

• Wash fish and pat dry.

• Lay the fillets on a chopping board and rub with grated ginger.

• Cut fillets into halves lengthways, then into bite-size pieces.

• Toss in a mixture of salt and cornstarch.

• Heat peanut oil in a small deep pan or wok and quickly fry the fish, not too many pieces at a time, for 1 minute over medium heat.

• Drain on absorbent paper and keep warm while preparing sauce.

• Arrange fish on a dish, spoon sauce over and serve immediately.

Sauce

• Heat oil and gently fry spring onions and ginger for a few seconds, stirring, then add stock, cover and simmer for 3-4 minutes.

• Add crab meat, heat through for not longer than a minute.

• Season with pepper.

• Mix cornstarch smoothly with the cold water and stir into sauce.

• Continue stirring over medium heat until sauce boils.

• Taste and add salt if necessary.