21 August 2014,12:25 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Rinse the fish well inside and out. Make three diagonal cuts on each side of the fish with a sharp knife.
  • Trim off the fins, leaving the dorsal fin on top.
  • Trim the tail to two neat points.
  • Bring enough water to cover the fish to the boil in a wok. Gently lower the fish into the boiling water and add the sherry and ginger.
  • Cover the wok tightly and remove at once from the heat. Allow to stand 15-20 minutes to let the fish cook in the residual heat.
  • Remove from the heat and leave the fish to stand a further 5 minutes. Transfer the fish to a heated serving dish and keep it warm.
  • Take all but 60 ml fish cooking liquid from the wok. Add the remaining ingredients including the vegetables and cook, stirring constantly, until the sauce thickens.
  • Spoon some of the sauce over the fish to serve and serve the rest separately.  


  • 2 sea bass, grey mullet or carp
  • 1 tablespoon dry sherry
  • Few slices fresh ginger
  • 150 grams sugar
  • 7 tablespoons cider vinegar
  • 2 tablespoon soy sauce
  • 4 tablespoons corn flour
  • 2 clove garlic, crushed
  • 4 spring onions, shredded
  • 2 small carrot, peeled and finely shredded
  • 50 grams bamboo shoots, shredded 

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