Asian Seafood Recipes - Balinese Sweet and Sour Fish Recipe

Ingredients

• 1 Tbs. tamarind

• 1/4 cup boiling water

• 3 Tbs. peanut oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 1  1/2 in. piece of fresh green ginger, peeled and chopped

• 1 tsp. chopped lemon grass or grated lemon rind

• 1/2 tsp. laos powder (optional)

• 1 tsp. dried red chilies or sambal ulek

• 1 Tbs. soy sauce

• 1 1/2 Tbs. lemon juice

• 1 Tbs. soft brown sugar

• vegetable oil for deep frying

• 1 1/2 lb. fish

• 1/2 cup cornstarch

Serves 4-6

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Method:

1. Put the tamarind into a bowl and pour over the boiling water. Set aside until it is cool. Pour the contents of the bowl through a strainer into a second bowl, pressing as much of the pulp through as possible. Set aside.

2. Heat the peanut oil in a small saucepan. When it is hot, add the onion, garlic and ginger and stir-fry for 3 minutes. Stir in the lemon grass or rind, laos powder and chilies or sambal ulek and continue to stir-fry for a further 2 minutes.

3. Add the soy sauce, lemon juice, sugar and tamarind liquid and cook, stirring constantly until the sugar has dissolved. Remove the pan from the heat and set aside. Keep hot.

4. Fill a large deep frying pan about one third full with vegetable oil and heat until the oil is hot. Gently coat the fish in the corn flour, shaking off any excess, then carefully lower into the oil.

5. Cook for 3 to 8 minutes (depending on the type of fish and cut used), or until crisp and golden brown. Remove the fish from the oil and drain on kitchen towels.

6. Return the saucepan containing the sauce to low heat and heat gently until it is hot. Arrange the fish on a warmed serving dish and spoon over the sauce. Serve at once.