Whole Fish In Sweet And Sour Sauce Recipe
Ingredients
| Haddock | 1 500 Gram | |
| Onion | 1 Teaspoon, chopped (Marinade:) | |
| Ginger | 1 Teaspoon, grated (Marinade:) | |
| Salt | 1 Teaspoon (Marinade:) | |
| Sherry | 2 Tablespoon (Marinade:) | |
| Onion | 1 Tablespoon, chopped (Marinade:) | |
| Ginger | 1 Teaspoon, chopped (Marinade:) | |
| Dried mushrooms | 5 , soaked (Marinade:) | |
| Chillis | 2 (Marinade:) | |
| Cornflour | 4 Tablespoon (Marinade:) | |
| Sugar | 5 Tablespoon (Seasoning sauce:) | |
| Vinegar | 5 Tablespoon (Seasoning sauce:) | |
| Water | 5 Tablespoon (Seasoning sauce:) | |
| 2 tablespoons tomato paste or puree | ||
| Cornflour | 1 Tablespoon (Seasoning sauce:) | |
| Salt | 1 Teaspoon (Seasoning sauce:) | |
| Sesame oil | 1 Teaspoon (Seasoning sauce:) | |
Directions
Clean the fish and score both sides several times.
Leave on the head and tail.
Marinate for at least 30 minutes, turning the fish in the sauce.
Slice the pre-soaked mushrooms, discard the hard stems.
De-seed the chillis and cut into shreds.
Roll the fish in cornflour and deep-fry until cooked - about 5 minutes.
Drain and place on a warm serving dish.
Heat 1 tablespoon of oil and stir-fry the onion, ginger, mushrooms and chillis for 30 seconds.
Add the seasoning sauce and bring to the boil, stirring while it thickens.
Pour over the fish and serve.
Leave on the head and tail.
Marinate for at least 30 minutes, turning the fish in the sauce.
Slice the pre-soaked mushrooms, discard the hard stems.
De-seed the chillis and cut into shreds.
Roll the fish in cornflour and deep-fry until cooked - about 5 minutes.
Drain and place on a warm serving dish.
Heat 1 tablespoon of oil and stir-fry the onion, ginger, mushrooms and chillis for 30 seconds.
Add the seasoning sauce and bring to the boil, stirring while it thickens.
Pour over the fish and serve.
Chef
