Sweet and Sour Red Snapper
Fish is a must-have for every Chinese New Year. As the phrase goes, 年年有余. Thus signifies an abundance throughout the year ?!
This dish has a combination of both a sweet and sour taste which is bound to tantalize your palate and your kids will craving for more! Recipe by Share Food Singapore & Spice N’ Pans.
This dish has a combination of both a sweet and sour taste which is bound to tantalize your palate and your kids will craving for more! Recipe by Share Food Singapore & Spice N’ Pans.
Ingredients:
OKI Premium Sunflower Oil
1 whole red snapper
Salt
5g thinly sliced young ginger
2 spring onion stem
Cornflour
2 cloves garlic, chopped
8 tablespoons ketchup
280ml water
2.5 tablespoons sugar
100g tomato
80g pineapple
6 tablespoons wine vinegar
60g cucumber
Corn starch solution
1 whole red snapper
Salt
5g thinly sliced young ginger
2 spring onion stem
Cornflour
2 cloves garlic, chopped
8 tablespoons ketchup
280ml water
2.5 tablespoons sugar
100g tomato
80g pineapple
6 tablespoons wine vinegar
60g cucumber
Corn starch solution
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OKI Premium Sunflower OilCooking Instructions
1. After cleaning the fish, trim the tail and fins, and make slits on the fish.
2. Combine the water, spring onion stems, young ginger, and salt. Rub it all over the fish.
3. Stuff the spring onion stem and ginger in the stomach of the fish and marinate for 10 minutes. After that, discard the spring onion stem and ginger. Dust corn flour on one side of the fish and let it rest for 2-3 minutes. Flip to the other side, and dust corn flour.
4. Heat OKI Premium Sunflower Oil in a pan. Fry both sides of the red snapper until it turns golden brown. Remove the fish from the pan. Then place the fish on a serving plate.
5. To prepare the sweet and sour sauce. Remove most of the oil from the wok and leave about 2 tablespoons. Add in ginger and garlic, stir-fry until fragrant over low heat. Add tomato sauce, sugar, salt and water, then turn the heat up to high and bring the sauce to a boil.
6. Once the sauce is boiling, add tomatoes, pineapple and cucumber, and cook for two minutes. Add the vinegar and thicken up the sauce with some corn starch solution. Pour the sauce over the fried fish and serve while it is hot.
2. Combine the water, spring onion stems, young ginger, and salt. Rub it all over the fish.
3. Stuff the spring onion stem and ginger in the stomach of the fish and marinate for 10 minutes. After that, discard the spring onion stem and ginger. Dust corn flour on one side of the fish and let it rest for 2-3 minutes. Flip to the other side, and dust corn flour.
4. Heat OKI Premium Sunflower Oil in a pan. Fry both sides of the red snapper until it turns golden brown. Remove the fish from the pan. Then place the fish on a serving plate.
5. To prepare the sweet and sour sauce. Remove most of the oil from the wok and leave about 2 tablespoons. Add in ginger and garlic, stir-fry until fragrant over low heat. Add tomato sauce, sugar, salt and water, then turn the heat up to high and bring the sauce to a boil.
6. Once the sauce is boiling, add tomatoes, pineapple and cucumber, and cook for two minutes. Add the vinegar and thicken up the sauce with some corn starch solution. Pour the sauce over the fried fish and serve while it is hot.
