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Main course · Chinese

Shanghai-Style Sweet and Sour Fish Fillets

25 min Serves 4 ~273 kcal/serving ~£8.80 (£2.20/serving) Contains-nutsDairy-freeKid-friendlyPescatarian

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Ingredients

  • 500 g cod fillets
  • 2 tbsp rice vinegar
  • 2 tbsp caster sugar
  • 1 tbsp dark soy sauce
  • 3 tbsp cornflour
  • 2 spring onions, finely sliced
  • 4 tbsp groundnut oil

Nutrition (per serving)

Calories
273 kcal
Protein
22.9 g
Carbohydrate
12.3 g
of which sugars
6.8 g
Fat
14.4 g
of which saturates
2.4 g
Fibre
0.3 g
Salt
0.87 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cut the cod fillets into large chunks and toss in 2 tablespoons of the cornflour until lightly coated.

  2. 2

    Heat the groundnut oil in a wok and fry the fish for 4 minutes, turning carefully, until golden and just cooked through, then lift out onto kitchen paper.

  3. 3

    Mix the rice vinegar, caster sugar, dark soy sauce and remaining cornflour with 100ml water.

  4. 4

    Pour the mixture into the wok and bring to a simmer, stirring until thickened and glossy.

  5. 5

    Return the fish to the wok and turn gently to coat in the sauce.

  6. 6

    Scatter with the spring onions and serve with steamed rice.

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