Korean Fish makes a great supper dish and could be served with rice or noodles. The sauce is sweet, hot and sour with a freshness from the mint. The sauce would also go well with vegetables or chicken served as part of a larger meal with side dishes.
Serves 3-4
600g white fish fillets, cut into 2 cm wide strips
50g cornflour
cooking oil for shallow frying
For the sauce
1 large red pepper, cut into quarters
cooking oil
1 tbsp soft brown sugar
3 tbsp soy sauce
2 tsp sesame oil
juice of 1 lime
50 ml water
4 tsp JIN spice blend
2 tbsp mint, chopped
To serve
lime wedges
1 spring onion, finely chopped
Roast the red pepper pieces under a grill until the skins have blackened (about 10 minutes). Leave to cool a little and then remove and discard the skin. Roughly chop the flesh.
Meanwhile, coat the fish pieces in the corn flour.
Heat 1 tbsp cooking oil in a small saucepan over a medium heat. Add the roasted red pepper, sugar, soy sauce, sesame oil and lime juice. Bring to the boil, turn down the heat a little and cook for 2 minutes on a good simmer. Turn the heat off and leave to cool slightly.
Blend the sauce mixture, preferably with a hand blender, until smooth. Turn the heat back on and add the water, JIN spice blend and the mint and cook for another minute on a medium heat. Turn off the heat.
Heat cooking oil in a frying pan for shallow frying. Fry the fish pieces on all sides until cooked, then place them onto a plate lined with kitchen paper.
To serve, place the fish pieces into the sauce to coat, then serve on a plate, adding more sauce. Sprinkle over the spring onion and serve with lime wedges.
