Sweet and sour Snapper
• 500 gr snapper fillet
• 1 teaspoon salt
• Juice of half a lemon
• enough cornflour to coat the fish
• 1 cup chicken stock
• 1 tablespoon light soy sauce
• 2 tablespoons tomato paste
• 3 tablespoons rice vinegar,
• 3 tablespoons sugar or honey
• 1 tablespoon cornflour mixed with 2 tablespoons water
• 4 ounces snow peas, cooked but still crisp
• 1 red bell pepper cut into pieces
• 1 tablespoon ginger, finely chopped, 4 or 5 bits of garlic finely chopped
• 2 spring onions, chopped diagonally into 2cm pieces
• oil for deep-frying
Rinse the fish fillet and pat dry. Cut into 1-inch squares. Marinade the fish into the lemon juice and salt, leave for 15 to 20 minutes and drain, dust the fish squares with cornflour till completely coated and set aside.
In a bowl mix together the chicken broth, soy sauce,, tomato paste, vinegar and sugar. In a separate small bowl, dissolve some cornflour in water.
Heat the oil to about 370 degrees Fahrenheit, deep-fry the fish until they are golden brown. Remove and drain on some paper towels. Keep warm. Leave a little oil in the wajan add the ginger and chopped garlic and stir-fry until fragrant add the ingredients you mixed in the bowl to make the sauce, bring to the boil, add the cornflour mix and stir until thickened, add the snow peas, bell pepper and spring onions, stir fry for a minute. Serve the fish on a platter, covering with the sweet and sour sauce and vegetables when ready to serve.
A little bit of work involved, but worth your while to try!