Stir-Fried Sweet and Sour Ling

Stir-Fried Sweet and Sour Ling

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Servings: 4
Calories: 591


  • 12 oz ling fillets
  • 4 spring onions
  • 8 oz baby corn
  • 1 tablespoon tomato puree paste
  • 1 tablespoon soy sauce
  • 1 tablespoon wine vinegar
  • Juice of 1 orange
  • Juice of 1 lime
  • 1 lb thick noodles to serve
  • 1 tablespoon olive oil
  • Freshly ground black pepper


  • For stir frying, it is particularly important to do all the preparation before you start to cook.
  • Wash the fish fillets, pat dry with kitchen paper, trim and cut into chunky pieces.
  • Wash the baby corn and pat dry with kitchen paper.
  • To make the sweet and sour sauce, whisk together the tomato puree, soy sauce, wine vinegar and the orange and lime juices.
  • Cook the noodles in boiling water. When cooked, strain and keep warm in a serving dish.
  • Now heat up the oil in a wok and briskly stir fry the onions and baby corn for 45 seconds.
  • Keep stirring as you add the fish and continue to cook for a further 45 seconds to 1 minute, then add the sweet and sour sauce.
  • As soon as it bubbles once or twice, pour the whole dish over the noodles and serve straight away.
  • Sprinkle with a shake or two of freshly ground black pepper and garnish with frilled spring onions if you like.
Calories: 591 kcal
Carbohydrates: 101 g
Protein: 30 g
Fat: 7g
Saturated Fat: 1 g
Cholesterol: 21 mg
Sodium: 278 mg
Potassium: 825 mg
Fiber: 6 g
Sugar: 8 g
Vitamin A: 362 IU
Vitamin C: 19 mg
Calcium: 50 mg
Iron: 3 mg
Ingredients Cod, Fish & Seafood
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