When fish is cooked in this way the skin becomes crispy on the outside, while the flesh remains moist and juicy inside. The sweet and sour sauce, with its colourful cherry tomatoes, complements the fish beautifully.
serves 4 - 6
1 large or 2 medium-size fish such as snapper or mullet, heads removed
20 ml (4 tsp) cornflour
120 ml (4 fl oz) 1/2 cup vegetable oil
15 ml (1 tbsp) chopped garlic
15 ml (1 tbsp) chopped root ginger
30 ml (2 tbsp) chopped shallots
225 g (8 oz) cherry tomatoes
30 ml (2 tbsp) red wine vinegar
30 ml (2 tbsp) granulated sugar
30 ml (2 tbsp) tomato ketchup
15 ml (1 tbsp) fish sauce
45 ml (3 tbsp) water
salt and freshly ground black pepper
coriander leaves, to garnish
shredded spring onions, to garnish
1. Thoroughly rinse and clean the fish. Score the skin diagonally on both sides of the fish.
2. Coat the fish lightly on both sides with 15 ml (1 tbsp) cornflour. Shake off any excess.
3. Heat the oil in a wok or large frying pan and slide the fish into the wok. Reduce the heat to medium and fry the fish until crisp and brown, about 6-7 minutes on both sides.
4. Remove the fish with a fish slice and place on a large platter.
5. Pour off all but 30 ml (2 tbsp) of the oil and add the garlic, ginger and shallots. Fry until golden.
6. Add the cherry tomatoes and cook until they burst open. Stir in the vinegar, sugar, tomato ketchup and fish sauce. Simmer gently for 1 - 2 minutes and adjust the seasoning.
7. Blend the remaining 5 ml (1 tsp) cornflour with the water. Stir into the sauce and heat until it thickens.
8. Pour the sauce over the fish and garnish with coriander leaves and shredded spring onions.
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