Recipe Ingredient
- 1 1/2kg whole fish, garoupa or tilapia, cleaned
- 1 egg, beaten
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup tapioca flour or corn flour
- 2-3 tbsp oil
- 1 tsp chopped garlic
- 1 onion, diced
- 1/2 red capsicum, cut into wedges
- 1/2 green capsicum, cut into wedges
- 1 tomato, diced
- Sauce (combine):
- 1 tbsp sugar or to taste
- 3 tbsp water
- 2 tbsp lemon juice
- 1 tsp white vinegar
- 4 tbsp tomato sauce
- 2 tbsp plum sauce
- 1 tbsp Worcestershire sauce
- 1/4 cup water
- 1/2 tsp corn flour, mixed with 1 tbsp water for thickening
- Garnishing:
- Spring onion curls
- Coriander leaves
Instructions
- Clean fish. Make two or three diagonal slashes across both sides of the fish. Season with salt and pepper. Leave aside for 10 minutes.
- Rub fish with beaten egg and coat with tapioca flour. Deep-fry in hot oil till cooked and crispy. Remove and place on a serving plate.
- Heat up oil, saute garlic and onions until fragrant. Add red and green capsicums and tomato. Stir-fry briskly. Pour in sauce ingredients and bring to a boil. Add thickening, then pour over fish. Garnish and serve immediately.