Sugar and vinegar, with the help of garlic and ginger, gives saucy sweet and sour fish a tasty punch. I have used hoki as it is nice and thick and holds together well, but any white fish will do.

The dish, known as “tang cu yu” (sweet and sour fish) in Chinese, is a specialty of Hangzhou, Zhejiang province, close to the hometown of Wu’s father. It was his favorite dish, and when the ...

Add the peppers and cook for 5 minutes. Stir in the tomatoes, vinegar, sugar, capers and tomato purée and season with a little salt and plenty of pepper. Cover, bring to the boil, then turn down ...