Sweet and sour fish

Your ingredients

Get ready: Kitchen paper, knife, large lidded frying pan, broad spatula and bowl.

• 🥣Fish: 1 whole rainbow trout, gutted and descaled
• 🍚Fish: 1 tbsp cornflour
• 🥣Fish: 2 tbsp cooking oil
• 🥬Fish: 2 spring onions
• 🥣Fish: 2 slices ginger
• 🥣Fish: 4 garlic cloves, sliced
• 💧Sauce: 1 tbsp unsalted stock, instead of cooking wine
• 🥣Sauce: 1 tbsp light soy sauce
• 🍚Sauce: 3 tbsp white rice vinegar
• 🍯Sauce: 1½ tbsp sugar
• 🍅Sauce: 3 tbsp tomato ketchup
• 💧Sauce: 120 ml water
• 🌶️Sauce: ¼ tsp white pepper
• 🥣Sauce: ½ tsp salt
• 🥬Coriander, chopped

Let’s make it

1. Dry and coat

   Pat the cleaned fish dry and make a few shallow diagonal cuts in each side. Dust lightly with cornflour. Have an adult help with the whole fish if needed.

2. Brown carefully

   Heat oil in the pan and add fish. Reduce to medium heat and leave until golden and firm underneath, about 2 minutes, then turn to brown the second side.

3. Mix and add sauce

   Mix stock in place of wine, soy sauce, vinegar, sugar, ketchup, water, pepper and salt. Add spring onions, ginger and garlic beside the fish and briefly fry, then pour in sauce.

4. Simmer until cooked

   Bring to a boil, cover and simmer gently for about 5 minutes per side, longer if needed, until the thickest flesh is opaque and separates easily. Spoon sauce over and finish with coriander. Watch for bones when eating.