Sunday, August 16, 2015

Sweet and sour fish :)


1 Fresh gold band snapper - 1kg, descaled, degutted, sliced into half with head and tail removed. $9
2 tomatoes, sliced into eighths each $0.60
1 yellow onion, sliced into eighths $0.20
A knob of old ginger, sliced $0.20
5 tablespoons of tomato ketchup $0.20
1 teaspoon of Kikkoman soya sauce $0.20
2 teaspoons of corn flour $0.10
100 + 10 ml of corn oil $0.40
A dash of pepper + a pinch of salt $0.20
20 ml of water


A pinch of salt and a dash of pepper sprinkled on both sides of the fish.
2 teaspoons of corn flour sprinkled on skin side of fish and patted in lightly.
Heat 100ml of corn oil (reserve just one tablespoon) and place 5 slices of ginger into the oil when heated. 
Place fish skin side down to fry on high heat for a couple of minutes. 
Turn the fish over to fry on high heat till thoroughly cooked. 
Leave the fish aside to drain the oil on some kitchen towel.
Pour away the oil and clean the pan with kitchen towel before adding the 10ml of corn oil. 
Once heated, add the ginger (sliced into matchsticks), onion and fry till fragrant.
Add the 5 tablespoons of tomato ketchup (or more if more gravy is favoured) and soya sauce.
Add water when the mixture bubbles till consistency of choice.
Add the tomatoes to fry for a couple of minutes till well mixed with the sauce.
Plate the fish and spoon the sweet and sour sauce over the fish. :)

Optional : Diced pineapple slices for the sauce.

From our kitchen to yours,
Brenda x

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