A classic crowd-pleaser using haddock in place of other more traditional seafood such as squid. You’ll have some of the salt and pepper mix left over; keep in a small jar for next time. This serves 6 with other dishes.
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Ingredients
2 Haddock Fillets from the fish counter, skinned, if liked, and cut into 3cm chunks
2¼ tsp fine salt
2 tbsp Shaoxing wine or dry sherry
2 salad onion
1 red chilli
1 tsp Cooks’ Ingredients Szechuan Pepper (or a mix ½ tsp black peppercorns and ½ tsp coriander seeds)
4 tbsp light soy sauce
2 tbsp Chinese rice vinegar
1 tsp caster sugar
50g plain flour
50g cornflour
½ tsp baking powder
100ml sparkling mineral or soda water, chilled
Sunflower or vegetable oil, for deep frying
Method
Place the fish chunks in a large bowl and stir
in ¼ tsp salt and the Shaoxing wine. Cover and
keep chilled while you heat the oil and prepare
the other ingredients.
Shred the white part of the salad onions and
the red chilli into thin matchsticks, then soak in
iced water to encourage them to curl up. Thinly
slice the green tops of the onions into rounds
and set aside. Toast the Szechuan pepper (or
black peppercorns and coriander seeds) in a dry
frying pan over a medium heat until aromatic,
then crush them in a pestle and mortar with
the remaining 2 tsp salt. Set aside. Mix the soy,
rice vinegar and sugar in a small bowl. Tip in
the green salad onion rounds to make a dipping
sauce. Set aside.
Whisk the flours, baking powder and mineral
water together in a large bowl to make a batter.
Add the fish and its marinade, then heat the oil
in a large saucepan to 180ºC, or until a drop
of batter sizzles and browns in 20 seconds.
Lower ½ the fish into the oil and deep-fry for
4-5 minutes, until lightly golden and cooked
through. Remove with a slotted spoon and
drain on kitchen paper. Repeat with the
remaining fish (discard any remaining marinade).
Drain the sliced salad onion and chilli and pat
dry with kitchen paper. Sit them on a slotted
spoon, gently lower into the oil and fry for a
few seconds, until golden and crisp. Drain on
kitchen paper. Transfer the fish to a plate, top
with the salad onions and chilli and a scattering
of Szechuan pepper salt. Serve with the dipping
sauce and any remaining salt on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,209kJ/ 289kcals
Fat
16g
Saturated Fat
1.9g
Carbohydrates
17g
Sugars
3g
Fibre
0.9g
Protein
18g
Salt
3.8g
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