This recipe was discussed on ABC Sydney Evenings yesterday. This sauce is absolutely delicious.

We also talked about a lovely crispy batter. The recipe for this was given to me decades ago by an elderly fisherman’s wife from Maria Island. She assured me I would never go back to a beer batter, or one containing eggs, that this recipe was the best of the best, and so simple. She was right. The recipe for the batter follows the sauce recipe here.

Ginger Seafood Sauce

1 tablespoon vegetable or peanut oil

4 cloves garlic, peeled and crushed

2 tablespoons finely grated fresh green ginger

¼ cup sugar

¼ cup white or cider vinegar

½ cup water

1 tablespoon soy sauce

2 teaspoons cornflour

1 dessertspoon dry white wine (optional)

¼ to ½ teaspoon salt (to taste)s

3 teaspoons sweet chili sauce (optional)

Method

Heat the oil in a small saucepan over medium heat.

Add the garlic and ginger and sauté for one minute.

Stir in the remaining ingredients and cook until the sauce begins to thicken.

Simmer, stirring constantly, for 3 minutes.

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Batter for fresh fish (medallions, approximately 2,5cm square), or scallops or prawns

1 cup self raising flour

¼ to ½ teaspoon salt

Good pinch bicarbonate of soda

Cold water

Method

Place dry ingredients in a bowl and stir to combine.

Whisk in just enough cold water to a smooth batter of good coating consistency.

Leave to stand for 30 minutes before using.

(Photo by Chris Crerar, styling by Michelle Crawford))