1 kg leatherjacket
¼ cup rice flour
2 tsp sea salt
½ tsp ground white pepper
1- 2 cups peanut oil, for shallow-frying
green spring onions, diagonally sliced, to serve
Coriander leaves, to serve
Steamed rice, to serve
Sweet and sour sauce
⅓ cup white vinegar
⅓ cup white sugar
⅓ cup Chinese cooking wine
2 tbsp soy sauce (or gluten-free alternative)
2 tbsp tomato paste
3 cm piece fresh ginger, peeled, cut into thin matchsticks
- To make sauce, combine vinegar, sugar, wine, soy and paste in a small saucepan. Bring to boil. Gently boil for about 7 to 10 minutes, or until slightly thickened. Stir in ginger. Cover to keep warm.
- Meanwhile, dry fish with absorbent kitchen paper. Score both sides, at 2cm intervals, about ½cm deep. Toss in flour seasoned with salt and pepper. Shake away excess.
- Heat enough oil in a large, deep frying pan for shallow-frying until hot. Add fish in two batches. Fry for about 3 to 4 minutes on each side, or until cooked. Drain on absorbent kitchen paper.
- Serve fish topped with warm sauce. Garnish with coriander and onions. Serve with rice.