Ferguson King George Whiting with General Tso’s sauce

 

Ingredients

  • 1/3 cup stock or water
  • 2 tablespoons chin kiang vinegar
  • 2 tablespoons Chinese cooking wine (shaoxing wine)
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon corn flour
  • 1 packet 200g Ferguson King George whiting, thawed in the refrigerator overnight, sliced into 2cm pieces
  • 2 tablespoons oil
  • 2 medium carrots, thinly sliced
  • Handful green beans, tops and tails removed
  • 1 garlic clove, chopped
  • 1 teaspoons chopped ginger
  • Steamed rice, to serve

Serves 2

  1. To a small bowl add the stock, vinegar, Chinese cooking wine, soy sauce, sugar, and half of the corn flour. Mix to combine and set aside.
  2. To another bowl, add the Ferguson King George whiting and the remaining corn flour. Mix to coat the fish, and set aside.
  3. Heat a large frypan over high heat and add half of the oil. Once very hot, add the King George whiting. Cook for 2 minutes, tossing occasionally, until the whiting is seared all over.
  4. Remove the whiting from the pan, and place the pan back over high heat. Add the remaining oil, carrot, beans, garlic and ginger. Cook for 2 minutes, whilst stirring.
  5. Add the prepared sauce and cook for another minute. Return the King George whiting to the pan, toss to coat, and remove from the heat.
  6. Serve with steamed rice. (Dietary specifications: Lactose free.)

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