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Sweet And Sour Fish Recipe
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Category : seafood |
Style : frying | Serve : 4 - 6 |
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This
dish really shows off the culinary skill of the Chinese cook, because it
requires the fish skin to be crispy on the outside, while the flesh remains
moist and juicy inside. The sweet and sour sauce, with cherry tomatoes,
complements the fish perfectly.
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Ingredients |
| 2 |
Medium-sized fish - snapper, sea bass black pomfret |
| 220 g |
Cherry tomatoes |
| 120 ml |
Vegetable oil |
| 3 tbsp |
Water |
| 2 tbsp |
Shallots, chopped |
| 2 tbsp |
Tomato ketchup |
| 2 tbsp |
Granulated sugar |
| 2 tbsp |
Red wine vinegar |
| 1 tbsp |
Garlic, chopped |
| 1 tbsp |
Fresh root ginger, chopped |
| 1 tbsp |
Fish sauce |
| 4 tsp |
Cornflour |
| - |
Salt and freshly ground black pepper |
| - |
Coriander leaves - garnish |
| - |
Shredded spring onions - garnish |
Method :
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Clean, rinse and discard the head of the fish,
then score the skin diagonally on both sides.
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Coat fish lightly on both sides with 1
tablespoon cornflour, shake off any excess.
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Heat oil in a wok over medium heat and fry the
fish approx. 7 - 8 minutes or until crisp and brown on both sides. Remove and set on a large
platter.
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Leave 2 tablespoons of the oil in the wok and
add garlic, ginger and shallots and fry until golden brown.
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Add the cherry tomatoes and cook until the burst
open, then stir in the vinegar, sugar, ketchup and fish sauce.
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Allow to simmer for approx. 2 minutes and adjust
the seasoning.
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Blend the remaining cornflour with water and
quickly stir into the sauce and heat until it thickens, stirring all the time.
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Pour the sauce over the fish and garnish with
the coriander leaves and shredded spring onions.
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Asian Melting Pot
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