Recipe courtesy of Ching-He Huang

Gong Bao Haddock Goujons

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 35 min
  • Inactive: 20 min
  • Cook: 35 min
  • Yield: 2 servings
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Ingredients

Haddock Marinade:

1 small spring onion (green), finely chopped

1 tablespoon Shaohsing rice wine or dry sherry

1 tablespoon freshly grated ginger,

12 ounces Haddock fillet, cut into strips

Gong Bao Sauce:

2 tablespoons lemon juice

2 tablespoons hoisin sauce

1 tablespoon dark soy sauce

1 teaspoon crushed dried chile flakes

1 tablespoon cornstarch, blended with 2 tablespoons cold water

Caster sugar (superfine), as needed

Seasoned Bread Crumbs:

1 tablespoon crushed dried chiles

1 teaspoon sea salt

1 teaspoon freshly cracked white pepper

4 ounces (1/2 cup) dry bread crumbs

Coating and Assembly:

4 ounces (1/2 cup) all-purpose flour

2 eggs, beaten

Groundnut oil (peanut), for frying

Roasted Sweet Potato Chile Chips, recipe follows

Roast Sweet Potato Chile Chips:

2 tablespoons olive oil

1/2 teaspoon sea salt

1 teaspoon crushed dried chile flakes or ground smoked paprika

Freshly cracked black pepper

12 ounces sweet potatoes, peeled and sliced into chips (about 2 sweet potatoes)

Directions

Coating and Assembly:

For the marinade: In a shallow dish, mix together the onion, rice wine, and ginger. Add the fish and, marinate for 20 minutes, covered, in the refrigerator.

For the sauce: In a small pan, heat the lemon juice, hoisin sauce, soy sauce, and chile flakes and thicken the mixture with the cornstarch and water slurry, if necessary. Set aside. Cook's Note: If your sauce is a little sharp, add a pinch of caster sugar.

For the bread crumbs: Mix the crushed chiles, salt, white pepper together in a bowl. Add in the bread crumbs, then tip them onto a plate or tray. Set aside.

For the coating: Remove the fish from the marinade and dip the strips in the flour, shaking off the excess flour, then in the eggs and, finally, in the seasoned bread crumb mixture. Heat a wok over high heat and fill it to a quarter of its depth with enough groundnut oil. Heat the oil to 350 degrees F. Test the temperature by dropping a cube of bread into the oil and seeing if it in turns golden brown within 15 seconds. Deep fry the coated fillets until they are golden brown. Remove them with a slotted spoon and drain them on an absorbent paper towel. Serve immediately with the sauce and Roasted Sweet Potato Chile Chips, recipe follows.

Roast Sweet Potato Chile Chips:

Preheat an oven to 350 degrees F. Put the olive oil, sea salt, crushed dried chile flakes and black pepper into a roasting tin. Add the sweet potato slices and turn them to coat in the seasoned oil. Roast in the oven for 20 to 30 minutes, depending on the thickness of the chips. Serve immediately.

Cook’s Note

Ensure your wok is stable before you deep-fry.

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