Ken Homs fish in hot sauce recipe

• 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.

fresh firm white fish, cornflour, onions, fresh ginger, yellow bean sauce, rice wine, soy sauce, sesame oil, salt, chilli bean sauce

Taken from www.lovefood.com/guide/recipes/26675/ken-homs-fish-in-hot-sauce-recipe (may not work)