Stir-Fried Sweet and Sour Ling
Ingredients
- 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
Instructions
- 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