Ken Homs fish in hot sauce recipe

Name: Ken Homs fish in hot sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g (15.9oz) fresh firm white fish fillets, such as cod, sea bass or halibut; 1 cup cornflour, for dusting; 3 spring onions; 150 ml (5.3fl oz) groundnut or vegetable oil; 1 tbsp finely chopped fresh ginger; 150 ml (5.3fl oz) chicken stock; 2 tsp whole yellow bean sauce; 2 tbsp Shaoxing rice wine or dry sherry; 2 tsp dark soy sauce; 2 tsp sesame oil; 1 pinch salt and white pepper; 1 tbsp chilli bean sauce

Servings: persons

450 g (15.9oz) fresh firm white fish fillets, such as cod, sea bass or halibut
1 cup cornflour, for dusting
3 spring onions
150 ml (5.3fl oz) groundnut or vegetable oil
1 tbsp finely chopped fresh ginger
150 ml (5.3fl oz) chicken stock
2 tsp whole yellow bean sauce
2 tbsp Shaoxing rice wine or dry sherry
2 tsp dark soy sauce
2 tsp sesame oil
1 pinch salt and white pepper
1 tbsp chilli bean sauce

1
Sprinkle the fish fillets evenly on both sides with 1 teaspoon of salt.
2
Cut the fish into strips 5cm (2in) wide and let them sit for 20 minutes.
3
Then dust them with the cornflour.
4
Cut the spring onions into 5cm (2 in) diagonal slices.
5
Heat a wok or a large frying pan over a high heat until it is hot.
6
Add the oil, and when it is very hot and slightly smoking, turn the heat down.
7
Fry the fillets on both sides until they are partially cooked.
8
Then remove and drain the fish on kitchen paper.
9
Pour off most of the oil, leaving about 1 tablespoon in the pan.
10
Reheat the wok or pan and add the spring onions, garlic, and ginger.
11
Stir-fry them for 30 seconds, then add the sauce ingredients and season with about 1/2 teaspoon of salt and 1/4 teaspoon of white pepper.
12
Bring the mixture to the boil.
13
Turn the heat down to a simmer and return the fish to the pan.
14
Simmer for about 2 minutes, then turn the fish and sauce on to a platter and serve.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 450 g (15.9oz) fresh firm white fish fillets, such as cod, sea bass or halibut, 1 cup cornflour, for dusting, 3 spring onions, 150 ml (5.3fl oz) groundnut or vegetable oil, and more.

Yes, Ken Homs fish in hot sauce recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!