Healthy Gourmet Burgers
(July-August 2008)
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| 25/7/2002 |
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Deep-fried Fish in Sweet and Sour Sauce Recipe by Amy Beh
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Ingredients
1 garoupa, about 750g
1 tsp salt
1 cup wheat flour (tang meen fun)
Enough oil to deep-fry fish
2 tbsp oil
1 onion, sliced thinly
1 dried black mushroom, soaked to soften then sliced thinly
50g celery, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
Sauce (combine):
2 tbsp tomato sauce
1 tbsp premium oyster sauce
1 tbsp chilli sauce
1 tbsp lemon juice
1 tsp black vinegar
1 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp sugar
Dash of pepper
1/2 tsp chicken stock granules
100ml water
Garnishing:
Coriander leaves
Method
Season fish with salt, then dredge with wheat flour. Deep-fry in hot oil until fish turns crispy. Drain, then set aside on a serving platter.
Heat oil in a wok and saute onions until limp. Add in diced mushroom and stir in combined sauce. Bring to a simmering boil.
Add all the diced vegetables. Dish out and pour over fish. Serve immediately with garnishing.
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