Instructions: Pat the fish fillets dry using kitchen paper.

Rub both sides with salt and then cut them into 3.5cm wide diagonal strips.

Set the fish aside for 20 minutes then again pat them dry with kitchen paper.

The salt will have extracted some of the excess moisture from the fish.

Heat the oil in a wok or large frying pan.

Then brown the fish in two batches draining each cooked batch on kitchen paper.

Drain all but 1 tablespoon of oil from the pan and discard the rest.

Re heat the pan and add the shallots (or pickling onions) and ginger.

Stir fry them for 1 minute and then add the rest of the ingredients.

Bring this mixture to the boil then turn the heat down to a simmer.

Return the fish to the pan cover it and braise the fish in the sauce for 23 minutes.

Using a slotted spoon gently remove the fish and shallots and arrange them on a warm platter. Then pour the sauce over the top and serve with steamed rice and a fresh green vegetable.

Onions in all forms are popular in Chinese cookery but shallots are especially prized for their distinctive flavour. I think they complement fish beautifully. If you cant get shallots for this recipe you can use pickling onions instead. A firm white fish such as cod haddock or bass will work better than delicate ones such as plaice or sole.

Serves 4

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