Sweet and Sour Hapuku

SpotX Wild Foods Recipe from Elizabeth Cully
Prep:10 minutes Cook:30 minutes Difficulty:1

Ingrediants:

• 4 ripe tomatoes, peeled and diced.
• 600 grams hapuku fillets cut into bite-size pieces.
• 300ml chicken stock.
• 2 tablespoons Sake.
• 1 tablespoon rice wine vinegar.
• 150 grams chorizo sausage.
• 2 tablespoons cornflour mixed in a little water.
• 1 tablespoon peanut oil.
• 1 red capsicum deseeded and diced.
• 3 spring onions cut in 4cm pieces.
• 2 cloves garlic, sliced.
• 3cm piece of ginger, julienned.
• 180-gram can water chestnuts, sliced.
• 1 tablespoon tomato sauce.
• 1 tablespoon soy sauce.
• 1 teaspoon sugar.

Directions:

• Cut chorizo at an angle and steam. Set aside.
• Pour chicken stock and sake into a saucepan.
• Add hapuku trimmings and bones, simmer and reduce for 20 minutes.
• Sieve stock: you should now have 50ml of hapuku stock.
• Heat the wok. When hot, add the oil, capsicum and spring onions.
• Stir-fry for 1 minute.
• Add the garlic, ginger, sausage and water chestnuts.
• Stir-fry for 1 minute.
• Add the fish stock, tomato sauce, soy and sugar.
• When it bubbles, add the cornflour, hapuku cubes, tomato dice and toss.
• Once fish is cooked (2-3 minutes) serve.