150 mls groundnut oil
1 tablespoon fresh ginger finely chopped
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
150 mls chicken stock
Set the fish aside for 20 minutes then again pat them dry with kitchen paper.
Then brown the fish in two batches draining each cooked batch on kitchen paper.
Drain all but 1 tablespoon of oil from the pan and discard the rest.
Stir fry them for 1 minute and then add the rest of the ingredients.
Return the fish to the pan cover it and braise the fish in the sauce for 23 minutes.
Onions in all forms are popular in Chinese cookery but shallots are especially prized for their distinctive flavour. I think they complement fish beautifully. If you cant get shallots for this recipe you can use pickling onions instead. A firm white fish such as cod haddock or bass will work better than delicate ones such as plaice or sole.