• 340g Haddock fillets, cut into strips

  • For the marinade

  • 1 tablespoon shaoshing rice wine or dry sherry

  • 1 tablespoon ginger, peeled and grated

  • 1 small spring onion, finely chopped

  • For the coating

  • 2 eggs, beaten

  • 100g of plain flour

  • 100g dry breadcrumbs

  • For the seasoning mix

  • 1 tablespoon crushed dried chillies

  • 1 teaspoon sea salt

  • 1 teaspoon white pepper

  • For the gong bao sauce

  • 2 tablespoons lemon juice

  • 2 tablespoon hoi sin sauce

  • 1 tablespoon dark soy sauce

  • 1 teaspoon crushed dried chilli flakes

  • 1 tablespoon corn flour blended with 2 tablespoon cold water

  • To serve

  • Roasted sweet potato chips


  • 1.

    In a shallow dish mix together the marinade ingredients then marinade the fish for 20 minutes, covered in the fridge

  • 2.

    Mix all the seasoning ingredients together with the breadcrumbs in a bowl then tip them onto a plate or tray.

  • 3.

    In a small pan, heat the gong bao sauce ingredients, thicken if necessary with the cornflour and water mixture. Set to one side.

  • 4.

    Dip the strips of fish in flour, then egg, then seasoned bread crumb mixture.

  • 5.

    Heat a wok over a high heat and fill the wok to a quarter of it’s depth with groundnut oil. Heat the oil to 180 degrees, or until a cube of bread dropped in turns golden brown in 15 seconds. Deep fry the goujons until golden brown, then remove with a slotted spoon and drain on absorbent kitchen paper. Serve immediately with roast sweet potato wedges and gong bao sauce.

  • Tip: Ensure your wok is stable before you deep-fry. If your sauce is a little sharp, add a pinch of caster sugar.:



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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