A delicious combination of sweet and sour with amazing fried fish!
Ingredients
The Sauce
- 2 cloves garlic, finely chopped
- 2 Tbsp vegetable oil
- 3 Tbsp tomato ketchup
- 1 Tbsp chilli sauce
- 2 Tbsp white sugar
- 1 tsp white vinegar
- 1 cup chicken stock or water
- 1 Tbsp fish sauce
- A pinch of white pepper
The Fish
- 200g red snapper fillet, or fish of choice
- 2 tsp corn flour
- A pinch of salt
- A pinch of white pepper powder
- 1 cup of frying oil to deep fry
The Dish
- 2 Tbsp vegetable oil
- 1 clove garlic, finely chopped
- 1/2 medium white onion, sliced into wedges
- 1/4 red bell pepper
- 1/4 green bell pepper
- 1/4 yellow bell pepper (optional)
- 1 medium tomato cut into bite-size pieces
- 1/4 cup of pineapple cut into small bite-size pieces
- 1/4 cup cucumber, remove the seeds and cut into bite-size pieces
Directions
The Sauce
- Heat the oil in a wok or a saucepan over medium heat. Add garlic and fry until light golden brown.
- Add all the ingredients and stir to mix well. Bring to a gentle boil and reduce the heat to simmer for a minute.
- Remove from heat and set aside.
The Fish
- Slice fish fillet into bite-size strips, not thicker than 1 cm each (about 1/2 inch).
- Sprinkle salt, pepper, and corn 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 Dish
- Put vegetable oil in a wok or a frying pan over medium heat.
- When the oil is hot add garlic and fry until light golden brown.
- Add all the vegetables and stir-fry for about one minute. The vegetable should be just cooked and remain crunchy.
- Add the pre-made sauce and bring it all to a medium boil.
- Add the fried fish pieces and stir well to combine. Plate up and serve.
