Hake Fillets in Wine Sauce

Hake Fillets in Wine Sauce

Serves 3 - 4

Ingredients:

vegetable oil for deep-frying

900g / 2lb Hake fillets, cut into 5 x 2.5cm / 2 x 1cm pieces

2 egg whites, lightly beaten

3 tablespoons cornflour

For the sauce:

3 tablespoons vegetable oil

2 teaspoons caster sugar

125ml / 4fl oz dry white wine

50ml / 2fl oz rice wine

1 teaspoon salt

2 tablespoons cornflour

175ml / 6fl oz fish stock

Preparation:

• In a small deep heavy skillet or frying pan, heat the oil for deep-frying

over a medium heat. When the oil is hot, dip each piece of fish in the

egg whites, then dredge through the cornflour to coat thoroughly.

• Deep-fry each piece of hake quickly to crisp the outside, about 1 minute

each. Remove from the oil with a slotted spoon and drain on kitchen

paper. Continue until all the hake is fried.

• For the sauce, heat the oil in a wok over a medium heat. Add the sugar,

white wine, rice wine and salt, stirring all the time.

• Blend the cornflour and stock together, add to the wok and stir until the

sauce thickens. Carefully put the hake pieces in the wok, and turn them a

few times to coat. Serve hot.