Oriental Whiting Goujons with Gong Bao Sauce & Stir~Fried Bok Choi

Chef Adam’s interpretation of the classic dish from the schezuan province - hot & punchy.

Preheat oven to 200C. Clean and cut your sweet potatoes into wedges, toss in some oil of choice and season with some salt and freshly ground black pepper and a pinch of smoked paprika or thyme leaves if you desire. Roast in the oven for 15 – 20 minutes until lightly browned
Quarter-fill a wok with sunflower oil and heat, until a small cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the Marinated whiting goujons in small batches and deep-fry for 2-3 minutes, or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining goujons.
Shred the bok choi, spring onions and coriander and lightly stir fry in a pan with a little sesame and sunflower oil. Season with salt and freshly ground pepper as desired
To serve – pile the fish goujons onto the plates with a dipping bowl of gong bao on each plate, serve the stir fried veg and sweet potato chips on the side