Fish and Shellfish Recipes - Sweet and Sour Fish Recipe

Ingredients

• 1 large or 2 medium fish, such as snapper or mullet, heads removed

• 20ml/4 tsp corn flour (cornstarch)

• 120ml/1/2 cup vegetable oil

• 15ml/1 tbsp chopped garlic

• 15ml/1 tbsp chopped fresh root ginger

• 30ml/2 tbsp chopped shallots

• 225g/8oz cherry tomatoes

• 30ml/2 tbsp red wine vinegar

• 30ml/2 tbsp sugar

• 30ml/2 tbsp tomato ketchup

• 15ml/1 tbsp fish sauce

• 45ml/3 tbsp water

• salt and ground black pepper

• coriander (cilantro) leaves and shredded spring onions (scallions), to garnish

Serves 4-6

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Method:

1. Rinse and dry the fish. Score the skin diagonally on both sides, then coat the fish lightly all over with 15ml/3 tsp of the corn flour. Shake off any excess.

2. Heat the oil in a wok or large frying pan. Add the fish and cook over a medium heat for 6-7 minutes. Turn the fish over and cook for 6-7 minutes more, until it is crisp and brown.

3. Remove the fish and place on a large platter. Pour off all but 30ml/2 tbsp of the oil from the wok or pan and reheat. Add the garlic, ginger and shallots and cook over a medium heat, stirring occasionally, for about 4 minutes, until golden.

4. Add the cherry tomatoes and cook until they burst open. Stir in the vinegar; sugar; tomato ketchup and fish sauce. Lower the heat and simmer gently for 1-2 minutes, then taste and adjust the seasoning.

5. In a cup, mix the remaining 5ml/1 tsp corn flour to a paste with the water. Stir into the sauce. Heat, stirring, until it thickens.

6. Pour the sauce over the fish, garnish with coriander leaves and shredded spring onions and serve.

Note: When fish such as red mullet or snapper is cooked in this way the skin becomes crisp. while the flesh stays moist and juicy.