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Sweet and Sour Fish Parcels

Preparation time: 25 minutes
Cooking time: 30 minutes
Serves: 4 – 6

Deep fried explosions of flavour with hake and stir-fry vegetables.


Use these products

Hake Fillets 800 g

Ingredients

  • 800 g Sea Harvest Fillets Skin-On
  • A little oil for frying
  • Salt and freshly ground black pepper
  • 1 t freshly chopped ginger

 

STIR-FRY

  • Sunflower oil
  • 2 cm peeled ginger finely chopped
  • 4 cloves crushed garlic
  • 1½ cups shredded cabbage
  • 5 spring onions with tops chopped
  • 1 small red pepper, sliced
  • 1 small yellow pepper, sliced
  • 2 carrots, julienned
  • ¾ cup bean sprouts
  • 1 ear of sweet corn off the cob
  • 2 T soy sauce mixed with 2 t corn flour
  • 5 ml sesame oil
  • ½ cup chopped coriander
  • 6 spring roll wrappers
  • 1 beaten egg
  • Oil for deep-frying

SWEET AND SOUR SAUCE

  • 2 t oil
  • 2 cm ginger, finely sliced into matchsticks
  • 2 star anise
  • 1 cup rice wine vinegar
  • 1 cup sugar
  • 2 cloves chopped garlic
  • 3 T tomato puree
  • 1 cup canned pineapple chunks with juice

Method

THE FISH

  1. Heat the oil and ginger in a frying pan and fry the hake until only just done.
  2. Remove and set aside, continue with the vegetable stir-fry.

THE STIR FRY

  1. Heat the oil in a large wok and stir-fry all of the vegetables, keeping them textured. Add the soy and corn flour mix, sesame oil and coriander, cool the mixture and then assemble the fish parcels.
  2. Peel off 1 sheet at a time, keeping the remainder covered with a damp cloth, as they dry out very fast.
  3. Place the wrapper down on a flat surface so that it is facing you in a diamond shape.
  4. Place the stir-fried vegetables in the middle of the wrapper, place a fish onto that, then fold the wrapper over. Firmly bring in the sides and with a pastry brush, paint the exposed areas with egg and roll up tightly – continue to roll the rest.
  5. Deep fry in hot oil (180°C – 190°C) until golden brown – drain and dab with absorbent paper.
  6. Serve with sweet and sour sauce.

SWEET AND SOUR SAUCE

  1. Heat the oil in a medium saucepan and cook the ginger for a minute. Add the star anise, rice wine vinegar, sugar, garlic and tomato puree and cook gently and slowly till the sugar has dissolved.
  2. Add the pineapple chunks and juice and cook until nice and syrupy, adding a little water if the sauce is too acidic for you.

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