Sweet & Sour Fish recipe on MalaysianFood.net

Sweet & Sour Fish

INGREDIENTS :

1½ lb whole Grouper, cleaned & scaled [Garoupa in Portuguese; Kerapu in Malay]
salt and pepper
2 eggs, lightly beaten
1 cup corn starch flour
peanut or vegetable oil, for deep-frying fish
1 large onion, thinly sliced
1 stalk celery, diced
½ red bell pepper, diced
½ green pepper, diced
1 cup pineapple, diced [canned or fresh]
2 stalks scallions, white parts only, cut into thin strips lengthwise, for garnish
1 tbsp corn starch flour combined with 3 tbsp water, to make a slurry

Sweet & Sour Sauce Ingredients :

2-3 tbsp tomato sauce

1 tbsp oyster sauce

1-2 tbsp, or to taste chili paste

1-2 tsp balsamic vinegar [or white vinegar]

1 tbsp light soy sauce

1 tsp sesame oil

½ tsp sugar





	To Prepare : Combine all the sweet & sour sauce ingredients in a bowl and mix well with the chicken stock, set aside Make 2 or 3 deep slits on both sides of the fish, season with salt & white pepper, dip fish into beaten eggs, set aside for 10 mins Dredge fish completely in corn flour, shake off excess Heat peanut or vegetable oil in a hot wok to a smoking point, carefully lower fish into the wok, fry until fish is golden brown, turning fish once Drain well on a metal rack, then transfer to a large serving platter Remove all oil from the wok except for 2-3 tbsp, add onions, stir-fry for a few seconds, add celery, red & green peppers and pineapple, season with salt and pepper, cook vegetables until just tender but still crunchy Add the sweet & sour sauce sauce, cook 1 min Adjust 'sweet' & 'sour' taste to your liking (add more ketchup, sugar and/or vinegar) Add corn starch slurry, stirring until the sauce boils and thickens Immediately pour the sauce over the fish and garnish with scallion strips Serve hot with steamed rice Variation : Other whole fish recommended for this recipe are Red Snapper, Stripe Bass, Cod, and Stripped Bass. Fish cut into fillets or steaks, at least 1½-inch thick, are also suitable