Ching He Huang/Chinese Food Made Easy/Seafood/Chinese style fish & chips www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons Ingredients For the haddock goujons 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp peeled and grated fresh root ginger 1 small spring onion, finely chopped 340g/12oz haddock fillets, cut into strips 1 tbsp crushed dried chillies 1 tsp sea salt 1 tsp white pepper 100g/3½oz dry breadcrumbs 100g/3½oz plain flour 2 free-range eggs, beaten groundnut oil, for deep-frying For the gong bao sauce 2 tbsp lemon juice 2 tbsp hoisin sauce 1 tbsp dark soy sauce 1 tsp crushed dried chilli flakes 1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken To serve roasted sweet potato chips Method 1. For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes. 2. Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips. 3. Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in ...