Sweet & Sour Fish

The day that I wanted to cook Sweet & Sour Fish and the supermarket did not have any white fish fillets, so I decided to try it with the Japanese seabass, which turned out great!

Instead of frying the fish, as is the norm in Chinese restaurants, I stuck it in the oven to grill. I did use an Asian method of preventing the fish from drying out buying grilling it on some banana leaf. I am thankful at being back in South East Asia and the ingredients required for Asian cooking are so readily available in the local wet markets or supermarkets.

What I have taken away from this dish, is that I should have cooked two (2) fishes instead of one. 1) because it tasted really good and 2) the size of the fish was small and probably needed another to bulk up as a main dish.

Ingredients: serves 1-2

1 Japanese seabass, about 1 kg, descaled & cleaned

1/2 of an onion (I used the other half in my Pineapple Fried Rice)

1/4 green pepper

1/4 red pepper

1/2 cup tomato ketchup

1 teaspoon sugar

Method:

  • Make slits on both sides of the fish as it will help to ensure that it cooks evenly.
  • Season with some salt and place on a banana leaf lined baking dish. You can use parchment paper or leave it as is.
  • Sprinkle some flour on both sides of the fish as it helps to crunch the fish up. Grill for about 8-10 minutes till the flesh turns white. Remove from the oven and place fish on a serving dish.
  • Dice the onion & peppers and fry in some oil.20191023_1812128467903827062667774.jpg
  • Once the onion turns translucent, add the ketchup & sugar.
  • Bring to the boil and add some water if the sauce is too thick. Pour over the fish and serve with rice.

 

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