Fish With Sweet And Sour Sauce

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Fried Fish With Sweet And Sour Sauce


Grouper is generally sold already filleted from ginormous fish. I got the smallest one, although still very big at almost 3 pounds, and over a foot long. While at the store I was already imagining it deep fried on a bed of red and green peppers with sweet and sour sauce same like the ones in Hong Kong restaurants.

I couldn't adopt if I should cook it Chinese-style or Filipino escabeche. They are very similar, the cooking way and ingredients apart from for soy sauce are almost identical. I estimate the Filipino escabeche is additional fusion of Chinese and Spanish recipes and became a Filipino dish just like arroz caldo.

I picked to prepare the whole grouper Chinese-style because I haven't had this dish in a long time. I came to know that I didn't have a pan big enough to cook the big fish; I used my wok which was huge enough but I had to tilt the pan a number of times to fry the tail which didn't become crispy. No problem, the rest of the fish was crispy, perhaps not as crisp as the restaurant's but it’s useful enough for me. And besides the dish is so yummy.
  • Fried Grouper with Sweet and Sour Sauce
  • Fish
  • 1 whole grouper, gutted and cleaned
  • Sea salt
  • Ground white pepper
  • All purpose flour, optional
  • Vegetable oil
  • Garlic: 1 clove 
  • Shallots: 3 large 
  • Fresh Ginger: 2-inch piece 
  • Green Bell Pepper: 1 green bell pepper
  • Red Bell Pepper: 1 
  • Tomato: 1, cut into wedges, optional
  • Olive Oil: 1 tablespoon light 
  • Sugar: 4 tablespoons, more or less to taste
  • Cider Vinegar: 5 tablespoons 
  • Water: ½ cup 
  • Soy Sauce: 1 tablespoon 
  • Sea Salt: 1 teaspoon, or to taste
  • Cornstarch Mixed: 2 tablespoons with ¼ cup water.
Cut the garlic, shallots, ginger, and bell peppers into matchstick size pieces.

Heat 6 cups oil in a large pan or wok on medium flame.

Pat dry the fish inside and out and make 3 slits across on both sides. Season inside and out with 1 teaspoon salt and half a teaspoon of white pepper. Dig in flour, if desired; remove excess flour.

Deep fry until skin is crisp.

While fish is frying cook the sauce. In a medium saucepan, heat the oil and sauté the garlic, shallots, and ginger for 2 minutes. Add the rest of the ingredients not including the cornstarch mixture. Simmer for 2 minutes, taste and adjust seasoning, then add the cornstarch mixture. Simmer until sauce is clear and has slightly thickened.

Transfer on a serving platter and place the cooked fish on top of the sauce. Serve instantly with steamed or Chinese-style fried rice.


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