Sweet & Sour Fish Recipe
 Malaysian Recipes

Ingredients:

1 tsp
1
3 cloves
2
2.5 cm/ 1 in piece
700 g/ 1 1/2 lb
4 tbsp
300 ml/ 10 fl oz/ 1 1/4 cups
6


 

tamarind
small onion, chopped
garlic, crushed
fresh red chilies, cored, seeded and chopped
fresh root ginger, chopped
whole fish such as red snapper
vegetable oil
coconut milk
spring onions (scallions), including some green, sliced
sugar and salt
shredded spring onions (scallions), to garnish

Method:

1. In a small bowl, soak tamarind in 2 tablespoons hot water. Strain through sieve, pressing down firmly. Reserve liquid.

2. Put onion, garlic, chilies and ginger in a blender. Mix briefly. Cut 4 deep slashes in both sides of fish. In a wok or large frying pan (skillet) over medium-high heat, heat oil. Add fish to pan and cook foe 4-5 minutes a side until flesh just flakes when tested with point of a sharp knife. Transfer to paper towels to drain. Keep warm.

3. Add ginger mixture to pan and fry for 3-4 minutes until softened but not colored. Stir in tamarind liquid and coconut milk. Add spring onions (scallions) and simmer for 2-3 minutes. Season with sugar and salt to taste. Put fish on a serving plate and pour sauce over. Garnish with spring onions (scallions).

Serve 2