4 skinless fillets hake, cut in sticks
4 Tblsp cornflour
2 Tblsp vegetable oil
2Tblsp dry sherry
2 Tblsp cider vinegar
2 Tblsp soy sauce
2 Tblsp sweet chilli sauce
250ml vegetable stock
240gm rice
250gm extra fine green beans
Method
Cook the rice in lightly salted boiling water until tender.
Drain and keep warm.
Boil, steam or microwave the beans until they are cooked but still crunchy.
Drain and keep warm.
In a jug, combine the sherry, vinegar, soy, sweet chilli and stock.
Turn the fish pieces in the cornflour to coat, shaking off any excess.
Heat the oil in a large pan and fry the fish for about 5 minutes.
Remove from the pan and drain on kitchen paper.
Pour the sauce into the pan and bring to a boil.
Drop the fish pieces into the sauce and stir gently.
Simmer for another 3 minutes.
Serve the fish on the rice with the beans on the side.
The cornflour dusting on the fish keeps it succulent and helps to thicken the sauce.
