General Tso’s golden hake by Ching-He Huang
Traditionally, a whole fish is steamed at the new year to symbolise abundance and unity, because the homonym for fish means “abundance”. I’m using sustainable hake fillets which are tender and succulent. They belong to the cod family so they still have a wonderful texture, slightly smaller flakes than cod but still a delicious sweet taste. For this recipe, I am using hake fillets with the skin on (to keep their shape), sliced into 2cm chunks. I love to shallow fry the fish pieces, make a hot, sour and sweet General Tso’s sauce with dried red chillies, peppers and onions, and then toss the fish pieces back into the dish.
