Total Time
20mins
Prep 10 mins
Cook 10 mins

An excellent and very simple dish from Jill Dupleix

Ingredients Nutrition

Directions

  1. Put dried mushrooms for the sauce in a bowl of boiling water and let soak 30 minutes.
  2. Peel and slice ginger, then cut in very fine matchsticks.
  3. To make the sauce, drain and finely slice the mushrooms, discarding the stems.
  4. Mix the cornstarch and vinegar together to make a slurry, place in a small saucepan with the sugar, ketchup, salt, soy sauce, sherry, water or stock and mushrooms.
  5. Rinse the bean sprouts and shake dry.
  6. Heat half the oil in a frying pan , add the ginger and fry 1 minute, stirring then lift out with a slotted spoon and add to the sauce.
  7. Fry the bean sprouts in the pan 30 seconds, then divide on four warmed dinner plates.
  8. Coat fish fillets lightly with cornstarch.
  9. Heat the remaining oil in the pan and fry fish for around 3 minutes on each side until golden and cooked through.
  10. Place on the bean sprouts and spoon the hot sauce over, scatter with green onions and serve with rice or noodles.
Most Helpful

5 5

While I was going through your recipes, I saw this and knew my BF would love it, not to mention it sounded wonderful to me too :) I made it along with a salad and mashed potatoes. The fish was enjoyed by us both, and my BF said it was one of the best fish dishes he has ever had. This is a "Do Again" meal for us. Delicious!