25/7/2002
DEEP-FRIED FISH IN SWEET AND SOUR SAUCE
Recipe by Amy Beh

Cuisine: Chinese
Type of Dish: Central Dish
Cooking Method: Wok
Meal Types: • Dinner • Lunch 

 
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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