Fish in Ginger sauce.
Fish (cod or any other) for 4 or 6.
To garnish :
300g of grated carrots
2 tbsp of vinegar
30g of grated Ginger
a handfull of mung bean nooddles.
parsley, roquet, or preferably spring onions
Soak the carrots and ginger in the vinegar for at least 1 hour .
Then, squeeze through your fingers. Keep the juice and the vegetables in separate bowls.
For the sauce :
30g of grated ginger
3 tsp of cornflour
3 tbsp of Oyster sauce
5 tsp of caster sugar
4 tbsp of Soy sauce
4 tbsp of vinegar
2 crushed garlic cloves
400g of chopped tomatoes
water, cornflower oil.
Quick-fry the garlic and ginger in oïl for a few seconds. Add the tomatoes and cook for 10 minutes.
Add the Oyster sauce and cook for 2 minutes more.
Mix the cornflower, vinegar, soy sauce, sugar with a little water in a bowl. Add it to the pan together with the juice from the carrots and ginger. Cook for another 2-5 minutes, add water as necessary.
Cook the fish separatly anyway you want.
Fry the mung bean nooddles in hot oil until white like on the picture.
Serve the fish with the sauce, the carrots and ginger mix. Decorate with fried nooddles and a bit of spring onions or whatever green stuff is at hand .