1 x 1kg leather Jacket scaled and cleaned
1/4 cup rice flour
2 teaspoons sea salt
1/2 teaspoon ground white pepper
Peanut oil for shallow frying
Coriander leaves
Spring onions sliced diagonally
Steamed rice
Sweet and Sour Sauce
1/3 cup white vinegar
1/3 cup white sugar
1/3 cup Chinese cooking wine
2 tablespoons soy sauce
2 tablespoons tomato paste
3cm piece fresh ginger peeled cut into thin matchsticks


To Make Sauce
1. combine vinegar, sugar, wine, soy and paste in a small saucepan
2. Bring to the boil, gently boil 1-10 minutes until slightly thickened
3. Stir in ginger cover to keep warm
3. Dry fish with absorbent kitchen paper, score both sides at 2cm intervals
4. Toss in flour seasoned with salt and pepper shaking away excess
5. Heat enough oil in a large deep pan for shallow frying until hot
6. Add fish and fry 3-4 minutes each side or until cooked through and drain
7. Serve fish topped with warm sauce and garnished with coriander, onions and rice


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