Thursday, June 29, 2006

Black Snapper in Sweet & Sour Sauce

I quite like this version of sweet sour sauce which was posted by coxiella at kc. It has just the right balance without any one ingredient being too overpowering.

This recipe does not use cornflour or any thickener, so the sweet sour sauce is not as gooey as the more common sweet sour sauce. When poured on the fish it has the right consistency.

½ kg whole fish or fish fillet
2 Tbsp Oil

1 tsp oil
½ onion, cut into wedges
½ green or red capsicum, cubed
1 tomato, cut into wedges
2-3 pineapple ring from a can, cubed
1 tbsp plum sauce
4 tbsp tomato ketchup
¾ tbsp sugar
¼ tsp salt
¾ tbsp white rice vinegar
100 ml water

1. Clean fish and sprinkle lightly with salt to marinate for 15-30 minutes.
2. Just before frying, dust fish lightly with cornflour.
3. Heat oil in a wok and fry the fish until golden brown. Place cooked fish on a serving dish.
4. Heat 1 tsp oil in wok, fry onion, capsicum and tomato until fragrant.
5. Add in the rest of the sauce ingredients and bring to a boil and let it thicken slightly.
6. Pour sauce directly onto fish. Serve immediately.

Whole fish taste much nicer as the crispy skin gives the fish a much nicer flavour whereas fish fillets are usually sold with any skin on it and hence does not have the crispy texture on the outside.

Recipe for sauce : coxiella @kitchencaper(adapted)


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