Sweet & Sour Fish

Recipe: Sweet & Sour Fish糖醋鱼块

Serves: 2

Ingredients

Spanish Mackerel or Norway Mackerel fish 400g to 500g (sliced into chunks) pinch of salt + dash of pepper + some tapioca starch for coating oil for frying Garnishes carrot, julienned (¼ cup) spring onion, julienned carrot flowers fresh parsley cucumber

Ingredients A 1 slice fresh ginger red onion, sliced into rings (2 - 3 rings; halved) Sauce Ingredients 5 TBSP ketchup 1 TBSP distilled white vinegar 3 TBSP sugar or to taste 3½ TBSP water 2 tsp. light soy sauce salt ¼ tsp. or to taste 1¼ tsp. tapioca starch

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Julienne carrot and spring onion. Slice onion into rings then halve the rings. Prepare a slice of fresh ginger.	2. Combine all the sauce ingredients in a bowl.	3. Clean fish. Chop off the fish head. Cut fish body into round chunks. Put fish head and fish chunks into a bowl. Season fish with pinch of salt and dash of ground white pepper. Then mix in some tapioca starch, about ½ TBSP.
4. Heat oil in a pan. Pan fry or deep dry fish until cooked and golden brown, about 2 to 2+ minutes on each side.	5. Drain fried fish on paper towels.	6. Arrange fried fish on a serving platter.
7. Discard all the oil in the pan, leaving about 1 TBSP oil. Heat up oil. Saute ginger and onion until golden brown over medium-high heat.	8. Reduce heat to medium-low. Pour sauce mixture into the pan. Stir until sauce thicken to desired consistency. Adjust flavor by adding water, ketchup, vinegar, salt or sugar. Turn off the heat.	9. Discard ginger from the pan.
10. Garnish plate with some fresh parsley, carrot flowers and cucumbers. Pour sauce over the fish.	11. Top dish with some julienned carrots and spring onion.	12. Serve hot with steamed rice.

Notes

Deep frying works faster than pan frying but it requires more oil than pan frying. So, deep fry fish instead of pan fry if you have enough cooking oil.