An all time favourite dish prepared in a breeze....sweet n sour fish, and for today, it's grouper from the market..fresh, shiny and metallic. I would have preferred asian sea bass (not because it is cheaper) coz the flesh is chunkier and firmer, but it's kinda seasonal over here. So this is the next best thing to it.
Sweet n sour fish is available over here at almost any Thai restaurant. The ingredients are almost the same, although the vegetables and presentation may differ. The good thing about this dish is that you can prepare the sauce way beforehand, and reheat it when it's time to pour it over the fish...just in time for lunch or dinner. My recipe? Easy, pretty yet delicious.
For 1 big fish:
For the sauce:
- Preheat - 3 tbsp of oil in a pan
- Add - 3 crushed garlic, 2 shallots finely chopped
- In a processor - a cup of water, 1/3 cup vinegar, 2 medium sized tomatoes, 1 tbsp cornflour, a slice of pineapple (200g) - add into pan
- Add - 1/2 cup tomato ketchup, 1/3 cup oyster sauce, 1/2 cup plum sauce, 1 tbsp chicken stock. Stir and let simmer.
- Add - 1 cup chopped pineapples, 1/2 cup mix vegetables, 1/2 cup canned button mushroom (sliced or cut into 2), 2 red chillis chopped, 1 small capsicum sliced
- Add into sauce - 1 tsp white pepper, 1 tsp salt (or slightly more), 1/3 cup sugar
In the meantime, deep fry - 2 large holland onions cut into rings, and add into sauce.
- Get 1 tbsp of chopped chinese celery and 1 tbsp of chopped spring onion ready.
Coat the fish in flour (1/2 cup plain flour and 1/2 cup corn flour). Then dip it in 2 beaten eggs. Then again, coat with flour. Heat oil in pan enough to deep fry the fish. Toss it and put onto plate. Pour sauce, sprinkle with chopped leaves. Serve hot with white rice. Simply awesome.
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