Fish With Sweet And Sour Sauce

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.

Sweet And Sour Fish

Sweet And Sour Fish

Ingredients:

1. Whole Fish: (1/2 kg) 1
2. German Chilies: 4
3. Lemon Leaves: 6
4. Finely Chopped Ginger: 2 tsp
5. Finely Chopped Garlic: 2 tsp
6. Oil: 2 tbsp

Ingredients For Sauce:

1. Oil: 1 tbsp
2. Lemon Juice: 4 tbsp
3. Sweet Chili Sauce: 4 tbsp
4. Fish Sauce: 2 tbsp

Method:

For sauce making take 1 tbsp oil, 4 tbsp lemon juice, 4 tbsp sweet chili sauce and 2 tbsp fish sauce and combine it and then cook for 2 minutes. Sauce is ready.

Now wash the fish and put cuts on it.

In a bowl take 2 tbsp oil, 4 long cut German chilies, 6 lemon leaves, 2 tsp fully chopped garlic, 2 tsp fully chopped ginger and ½ tsp salt and combine it completely and fill it in the fish. Also put it on the fish.

Now bake it for 15 to 20 minutes on 200C in an oven proof dish.

Now grill it in a grill oven for 10 minutes and serve it with sauce.

Mutton Pulao

Mutton Yakhni Pulao Recipe

Mutton Yakhni Pulao is in fact nourishing traditional cooking recipe. It is very stress-free to cook and gives you exclusive taste of Rice recipes. So here I’m going to share another easy recipe of Mutton Yakhni Pulao Recipe. You can cook it in short time period with any hectic. So this is the recipe.

Ingredients:

• Mutton: 1/2 kg 1 inch pieces 
• Basmati rIce: 1.5 cup 
• Fennel seed (saunf): 1 tblsp 
• Ginger (Adrak): 1/2" piece 
• Garlic: 3-4 Cloves 
• Black pepper Corns: 10 
• Cinnamon stick: 1" stick 
• Bay leaf: 2 
• Green Cardamom powder: 1/2 tsp 
• Black Cardamom: 2 
• Ghee: 4 tblsp 
• Cumin seeds (Zeera): 1/2 tblsp 
• Green chilies stemmed: 3 
• Mutton stock: 3 cup 
• Yogurt: 1 cup 

Mutton Yakhni Pulao Method:

Dip rice in three cups of water for about half an hour. Drain and set aside. Mix up with salt, fennel, ginger, green cardamom powder in mixer with yogurt and make a mixture then put cloves, black peppercorns, cinnamon, bay leaves and black cardamom and marinate mutton mixture in this for 30 minutes.

Heat up ghee in a pan. Mix cumin seeds, sauté for a few seconds. Add the mutton along with marinade and mix well. Prepare on high flame for few min, reduce flame, cover and cook for 10 to 15 min (depend on pieces size) or till the mutton is three fourth cooked.


Add stock and bring to a boil. Add salt if wanted, decrease heat and add the strained basmati rice. Cover with lid and cook on low flame till the rice and chicken are cooked. This could take approximately 15 min. when water nearly dry and rice cooked, wait for 10 min but do not take away lid. Serve hot with Raita and salad.

Spicy Hunter Beef

Spicy Hunter Beef Recipe

Hunter beef is famous but special recipe of Eid-ul-Adha. People like to cook it and serve it with cold drinks at evening parties particularly on Eid-ul-Adha days. You can preserve hunter beef in freezer for long time period. In fact you can say that Hunter Beef is a perfect recipe to make on Eid Ul-Azha. Now let’s cook hunter beef simple recipe for meat lovers to enjoy.

Method:

1. Wash the meat properly and dry. Ground all the spices. 
2. Dip all spices in lemon juice to make paste. Rub the juice on meat. 
3. Put it in a glass or stainless steel container and cover it for few hours. Keep the bowl in the fridge for one day. 
4. Next day get the meat out and species of massage the meat for half an hour so that it absorbs the paste. 
5. Once again put this meat back into the fridge. 
6. On 3rd day take out the meat loaf from the fridge and tie it with a strong string. 
7. Place the meat in a large pot & take 2 cups of water in the pot. 
8. Cook it over low flame for 2 to 3 hours or until the water is absorbed. 
9. Hunter beef ready to serve with chuttnies and cold drinks. 
10. Usually Hunter beef is use to cook for sandwiches, burgers or enjoy with soft drinks.

Bihari Kabab Recipe

Bihari Kabab Recipe

Kababs are considered the main recipe of Eid. The specialty of this recipe is that it become very soon. Every one enjoy this either on the special festivals or ordinary routine life. Kids also like to eat this recipe. So I thought to share it with you all.

Eid Roast mutton recipe

Eid Roast mutton recipe

This is special Roast mutton recipe for this Eid-ul-Azha. jigartv.blogspot.com always try to provide you new and delicious recipes according to the upcoming occasions.

Ingredients:

• Mutton (shoulder piece): 1 kg 
• Onions (finely cut): 150 grams 
• Tomatoes (finely cut): 300 grams 
• Red chillies powder: 1 tsp 
• Turmeric powder: 1 tsp 
• Red chillies (crushed): 1 tsp 
• Hot spices powder: 1 tsp 
• Ginger/garlic paste: 2 tbsp 
• Salt according to taste 
• Oil: 120 grams 
• Hot spices, garlic and fresh coriander for garnishing 

Method:

• Heat oil in a pan and fry onions until they become golden. 
• Put mutton and ginger/garlic paste and fry for 5 minutes. 
• Add remaining spices; add water and cook until meat is tender. 
• When water starts to dry then add tomatoes and fry. 
• Dish out the meat when completely tender. 
• Garnish it with hot spices; ginger and coriander; serve.