Authentic Far Eastern recipes
Fried fish with sweet and sour sauce (Escabeche)
Ingredients:
Sweet and sour sauce
- 1 tablespoon olive oil
- 1 small bulb onion - sliced
- ½ red pepper - sliced
- ½ green pepper - sliced
- fresh ginger root - thinly sliced
- 1 carrot - sliced
- 4 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoon demerara sugar
- 1 tablespoon white sugar
- ½ cup water
- cornstarch to thicken
Fish
- 1 whole tilapia or any good fish
- sea salt
- ½ cup sunflower oil
Method:
Sweet and sour sauce
Peel ginger and slice thinly, wash and marinate with white sugar in boiling water then drain
Heat olive oil in a saucepan and fry onion until golden brown
Add the drained ginger and stir
Add the carrots and cook for 2 minutes
Add the vinegar, soy sauce demerara sugar and water
Bring to the boil and add the sliced peppers
Cook for approximately 6 minutes
Lastly thicken with the corn starch first mixed with a little cold water before adding
Note: pineapple chunks may be added
Preparing and cooking the fish
Wash the fish and remove the guts
Make cuts on the fish and sprinkle with sea salt both inside and outside
Leave for 15 minutes before frying
Heat the sunflower oil in a wok and fry the fish for approximately 5 minutes on each side or until cooked
Place in a serving dish and pour over with the sweet and sour sauce