Deep-Fried Fish with Sweet and Sour Sauce Recipe
 When
serving whole fish, lift off portions from the top fillets and then
remove the bones in one piece so you an access the fillets underneath.
The flavor of sweet and sour sauce works extremely well with all types
of fish.
Ingredients: (Serves 2)
400 g/14 oz sea bream, red snapper or grey
mullet
3½ tablespoons all-purpose (plain) flour
Pinch of ground white pepper
Vegetable oil, for deep-frying
225 g/8 oz tin pineapple slices in juice,
each slice cut into 4 pieces (reserve the juice)
1½ tablespoons plum sauce or ketchup
2½ teaspoons fish sauce
1 tablespoon sugar
1½ tablespoons vegetable oil
3-4 garlic cloves, finely chopped
1 medium onion, cut into 8 slices
½ red pepper (capsicum), cut into bite-size
pieces
1 small cucumber (skin left on), cut into
bite-sized pieces
1 medium tomato, cut into 8 wedges, or 4
baby tomatoes
A few cilantro (coriander) leaves, for
garnish
Method:
Clean and gut the fish, leaving the head on.
Thoroughly dry the fish and score it three or four times on both sides
with a sharp knife. Rub the fish inside and out with a pinch of salt.
Put 3 tablespoons of the flour and the pepper on a plate and press the
fish lightly into it until coated with flour from head to tail. Shake
off any excess.
Heat 10 cm/4 inches oil in a large wok or
pan big enough to deep-fry the whole fish. Drop a small cube of bread
into the oil and if it sizzles straight away, the oil is ready. Lower
the heat to medium and gently slide the fish into the oil. Be careful as
the hot oil may splash. Deep-fry the fish on just one side (but make
sure the oil covers the whole fish) for about 15 to 20 minutes or until
the fish is cooked and light brown (if you cook the fish until it is
very brown, the fish will be too dry). Drain, then put on paper towels
before transferring to a warm plate. Keep warm.
Meanwhile, mix all the pineapple juice
(about 6 tablespoons) with the remaining flour, plum sauce or ketchup,
fish sauce and sugar in a small bowl until smooth.
Remove the oil from the wok or pan and heat
1½ tablespoons clean oil in the same wok or pan. Stir-fry the garlic
over a medium heat for 1 minute or until light brown. Add the onion and
capsicum and stir-fry for 1 to 2 minutes. Add the pineapple, cucumber,
tomato and pineapple juice mixture. Stir together for another minute.
Taste, then adjust the seasoning if necessary. Pour all over the warm
fish and garnish with a few cilantro leaves.
Happy Cooking,
Carol |
