Saturday, December 13, 2008

Chinesse Sweet n Sour Fish Recipe

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Lets try new Chinesse cousine in malay
call ikan masak masam manis / 3 rasa.

1/2 kilo of firm, fleshy fish (2 pieces)a few slices of gingera tsp. of roughly chopped garlicsalt
1-1/2 to 2 c. of cooking oil1 bell pepper,
sliced1 carrot, sliced1 onion,
cut into eighths1 tomato,
cut into eighths1 tsp. of minced garlica few matchsticks of ginger
For the sweet-sour sauce :
1/2 carrot, diced or sliced thinly (your choice)1 leek stalk,

cut into 1/4″ slices (optional)a small piece of ginger,
sliced thinly1 bell pepper, julienned1 tomato,
diced3 tbsp. of vinegar (you may need more if using mild-strength vinegar)6 tbsp. of sugar1 tsp. of salt1/2 tsp. of hot chili sauce or 1 hot chili pepper,
broken in half1 tbsp. of tomato paste1 tbsp. of cornstarch or tapioca starch1 c. of watersesame seed oil

Score the fish across the back. Rub the skin,
flesh (where you scored it) and insides with garlic, ginger and salt.
Heat a
skillet or wok. Pour in the cooking oil.
Heat oil until it starts to smoke. Fry the fish over very high heat until golden.
Remove from oil and drain on paper towels.
In a small
saucepan, mix together the vinegar, sugar, water, salt, chili sauce, starch and tomato paste. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add the carrots. Stir for a minute. Add the leeks (if using), bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour sauce and bring to a boil. Turn off the heat. Add a few drops of sesame seed oil. Pour over the fried fish. Serve at once.

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