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1
Pat the fish fillets dry using kitchen paper.
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2
Rub both sides with salt and then cut them into 3.5cm wide diagonal strips.
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3
Set the fish aside for 20 min then again pat them dry with kitchen paper.
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4
The salt will have extracted some of the excess moisture from the fish.
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5
Heat the oil in a wok or possibly large frying pan.
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6
Then brown the fish in two batches draining each cooked batch on kitchen paper.
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7
Drain all but 1 Tbsp.
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8
of oil from the pan and throw away the rest.
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9
Re heat the pan and add in the shallots (or possibly pickling onions) and ginger.
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10
Stir fry them for 1 minute and then add in the rest of the ingredients.
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11
Bring this mix to the boil then turn the heat down to a simmer.
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12
Return the fish to the pan cover it and braise the fish in the sauce for 23 min.
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13
Using a slotted spoon gently remove the fish and shallots and arrange them on a hot platter.
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14
Then pour the sauce over the top and serve with steamed rice and a fresh green vegetable.
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15
Onions in all forms are popular in Chinese cookery but shallots are especially prized for their distinctive flavour.
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16
I think they complement fish beautifully.
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17
If you cant get shallots for this recipe you can use pickling onions instead.
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18
A hard white fish such as cod haddock or possibly bass will work better than delicate ones such as plaice or possibly sole.
