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

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.

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Difficulty: Easy
  • Cuisine type: Oriental


  • 6 x Oriental Marinated Whiting Goujons
  • 120ml pouch of Gong Bao Sauce
  • 300g sweet potatoes
  • 2 x bok choi
  • 2 x spring onions
  • 10g coriander


  1. 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
  2. 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.
  3. 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
  4. 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

Nutrition per serving

  • Per Serving 414kcal / 1751kj
  • Fat 14.1g
  • Saturates 1.1g
  • Carbs 49.0g
  • Sugars 16.0g
  • Protein 38g
  • Salt 2.2g