Ken Hom’s fish in hot sauce recipe

A simple Chinese recipe from Ken Hom, using just six main ingredients. 

Ingredients

For the sauce For the sauce

Details

  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Sprinkle the fish fillets evenly on both sides with 1 teaspoon of salt. Cut the fish into strips 5cm (2in) wide and let them sit for 20 minutes. Then dust them with the cornflour.
  2. Cut the spring onions into 5cm (2 in) diagonal slices. Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, turn the heat down.
  3. Fry the fillets on both sides until they are partially cooked. Then remove and drain the fish on kitchen paper.
  4. Pour off most of the oil, leaving about 1 tablespoon in the pan.
  5. Reheat the wok or pan and add the spring onions, garlic, and ginger. Stir-fry them for 30 seconds, then add the sauce ingredients and season with about ½ teaspoon of salt and ¼ teaspoon of white pepper. Bring the mixture to the boil.
  6. Turn the heat down to a simmer and return the fish to the pan. Simmer for about 2 minutes, then turn the fish and sauce on to a platter and serve.

This year Ken celebrates 30 years as the nation’s favourite TV chef - to download a copy of his 30th career anniversary booklet, please visit www.kenhom.co.uk  

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