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.
Hake Fillets 800 g
- 800 g Sea Harvest Fillets Skin-On
- A little oil for frying
- Salt and freshly ground black pepper
- 1 t freshly chopped ginger
- 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
- Heat the oil and ginger in a frying pan and fry the hake until only just done.
- Remove and set aside, continue with the vegetable stir-fry.
THE STIR FRY
- 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.
- Peel off 1 sheet at a time, keeping the remainder covered with a damp cloth, as they dry out very fast.
- Place the wrapper down on a flat surface so that it is facing you in a diamond shape.
- 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.
- Deep fry in hot oil (180°C – 190°C) until golden brown – drain and dab with absorbent paper.
- Serve with sweet and sour sauce.
SWEET AND SOUR SAUCE
- 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.
- Add the pineapple chunks and juice and cook until nice and syrupy, adding a little water if the sauce is too acidic for you.