A colorful dish from mixed chilis, with delicious combination of flavors – sweet, sour, and spicy.
Ingredients
The Sauce
- 2 cloves garlic, finely chopped
- 2-4 Tablespoons of crushed spicy chili, green and red (if you have yellow as well it will be even mnore colorful)vegetable oil
- 2 Tablespoons vegetable oil
- 2 Tablespoons white sugar
- 2 Tablespoons white vinegar
- 1 teaspoon salt
- 1/4 cup of fresh coriander, roughly chopped, for garnish
The Fish
- 300g of fish steak or fillet of choice (snapper, catfish, tilapia)
- 2 Tablespoons tempura flour
- A pinch of salt and pepper (if the tempura four is not seasoned, look at the ingredient list at the back of the packet)
- 2 cups of frying oil to deep fry
Directions
The Fish
- If use a large fish fillet, slice it into bite-size strips, not thicker than 1 cm each (about 1/2 inch). Or 1 cm thick piece of catfish steak cuts.
- Sprinkle salt, pepper, and tempura flour over the fish pieces.
- Heat the oil in a wok or frying pan over medium high heat. When the oil is hot add the fish pieces and fry until golden brown.
- Remove from oil and set aside to drain on paper towel.
The Sauce
- Heat the oil in another wok or a saucepan over medium heat. Add garlic and chili to fry until light golden brown.
- Add the sugar, vinegar, and salt then stir to caramelize for about 20 seconds. Add water or fish stock and combine the sauce then reduce the heat to simmer. Let the sauce cook until thicken slightly and all sugar dissolved.
- Add the fried fish in the sauce. Toss well so that the sauce coats every fish piece.
- Serve on a plat and top with fresh coriander.
