Sweet and sour whole fish

Sweet and sour whole fish

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From
South East Asian Food

Ingredients

Quantity Ingredient
1 medium-sized fish, for steaming or frying
a little plain flour
vegetable oil, for deep-frying
1 lime or lemon
1 cup water
1 tablespoon white vinegar
4 tablespoons sugar, or to taste
2 teaspoons light soya sauce
1 tablespoon cornflour, more if you want a thicker sauce
salt
pepper
2 slices fresh ginger, finely shredded
2 garlic cloves, smashed and chopped
2 stalks spring onion, cut diagonally into 2.5 cm lengths
1 medium-sized tomato, cut into wedges
1/2 cucumber, unpeeled but halved, seeded and cut into fine strips
1 red chilli, seeded and cut into fine strips
1 lemon, sliced
coriander leaves

Method

  1. Clean and scale the fish. Dry it. Make 2–3 slashes through to the bone across each side and rub the skin lightly with flour. Deep-fry the fish in hot oil in a wok until brown and crisp. Take out, drain and keep warm on a serving plate.
  2. Take 3 thin slices off the lime and squeeze the rest. Mix the juice with the water, vinegar, sugar, soya sauce, cornflour, salt and pepper.
  3. Leaving 1 or 2 tablespoons of vegetable oil in the wok, fry the shredded ginger and garlic until they are light brown. Add the spring onions and toss them in the oil until coated. Add the tomatoes, the cucumber and the sauce liquid and bring to the boil, stirring as it thickens. Pour the sauce over the fish immediately, garnish with chilli strips, lemon slices and coriander leaves and serve.
Tags:
SBS
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