Asian Recipes - Singaporean Crisp Skin Fish with Sweet Sour Sauce Recipe

Ingredients

• 1 x750 g whole snapper

• 1/2 tsp salt

• 1/2 tsp five spice powder

• oil for frying

• 1 egg, beaten

• 1/4 cup corn flour

Sweet Sour Sauce:

• 1 carrot

• 3 tbsp frozen peas

• 1 small onion

• 1 tbsp light soy sauce

• 1 tbsp Chinese wine

• 3 tbsp tomato sauce

• 2 tbsp vinegar

• 2 tbsp sugar

• 3/4 cup water

• 1 tbsp corn flour

• 3 tbsp cold water

• 2 tbsp peanut oil

• 2 clove garlic, crushed

• 1/4 tsp finely grated fresh ginger

• 2 tbsp preserved sweet mango, sliced

Serves 4

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Method:

1. Clean and scale fish, but leave head and tail on. Wash well and wipe dry with paper towels.

2.  Slash flesh of fish diagonally on both sides and then slash in opposite direction to form diamond shapes.

3. Mix salt and five spice powder together and rub well into all surfaces of the fish, including slashes. Now prepare sauce.

4. To prepare Sweet Sour Sauce: Peel carrot, cut into thin slices, and bring to the boil in a little lightly salted water. Add the peas, boil for a minute, drain and drop into cold water to set the color.

5. Peel the onion, cut into quarters lengthways, then cut each quarter across into two. Separate layers of onion.

6. Combine soy sauce, wine, tomato sauce, vinegar, sugar and water and stir until sugar dissolves. Mix corn flour smoothly with the cold water.

7. Heat oil, add garlic, ginger and pre­pared vegetables and fry for 2 minutes. Add combined sauce mixture, bring to the boil, then stir in corn flour and cook, stirring until thickened.

8. Remove from heat and stir in mango. Keep warm while frying fish.