Gong bao haddock goujons

  • Preparation Time55 mins
  • Cooking Time35 mins
  • Serves2
  • DifficultyEasy

For the roast sweet potato chilli chips

2 tbsp olive oil
1/2 tsp sea salt
1 tsp crushed dried chilli flakes or ground smoked paprika
Freshly cracked black pepper
340g sweet potatoes, peeled and sliced into chips (about 2 sweet potatoes)

For the haddock marinade

1 small spring onion, finely chopped
1 tbsp Shaohsing rice wine or dry sherry
1 tbsp freshly-grated ginger
340g Haddock fillet, cut into strips

For the gong bao sauce

2 tbsp lemon juice
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tbsp crushed dried chillies
1 tbsp cornstarch, blended with 2 tbsp cold water
Caster sugar, as needed

For the seasoned breadcrumbs

1 tbsp crushed dried chilli flakes
1 tsp sea salt
1 tsp freshly cracked white pepper
115g dry bread crumbs

For the coating and assembly

115g plain flour
2 eggs, beaten
Groundnut oil, for frying
Roasted sweet potato chilli chips, recipe above
1) Make the sweet potato chips: preheat an oven to 180°C.

2) Put the olive oil, sea salt, crushed dried chilli 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.

3) For the goujon 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.

2) 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.

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

4) 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.

5) Heat a wok over high heat and fill it to a quarter of its depth with enough groundnut oil. Cook's Note: Ensure your wok is stable before you deep-fry.

6) Heat the oil to 180°C. 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 chilli chips.

Other recipes with potato

Shows on Dplay

Stream on Dplay