This delicious sweet and sour dish is a big hit for those who enjoy Asian food. I personally don’t like it spicy, but to others it is an added zing. Feel free to alter the spiciness as you wish. You can also increase the amount of sweet chili sauce to have a more balanced sweet and spicy taste.
Sweet chili sauce is often used as a dip to fried food especially egg rolls. You can easily find it in Asian supermarkets or food stores.
1 kg grouper, cleaned and scaled
1/2 teaspoon salt
1/4 cup rice flour
2 cups oil
For the sauce:
1/2 cup tomato ketchup
1 1/2 tablespoons white vinegar
1/4 cup sweet chili sauce
1/4 teaspoon salt
1 teaspoon cornstarch
1/4 cup water
2 tablespoons oil
1/2 cup onion, cut into small wedges
1/2 red bell pepper, seeded and sliced into cubes
1 cup canned pineapple chunks, drained
5 spring onions cut into 1 inch pieces
Rub the fish with salt and then coat it in flour. After, fry it in hot oil for 5-8 minutes or until golden brown and crisp. Drain the excess oil using paper towels or by placing the fish in a colander. Set aside.
Next, prepare the sauce by combining the ketchup, vinegar, sweet chili sauce, salt and cornstarch in a small bowl. Mix well.
Heat 2 tablespoons of oil in a saucepan over medium heat. Sauté the onions and red bell pepper for 2 minutes or until soft. Add the pineapple chunks and cook it for another minute.
Pour the sauce mixture into the saucepan. Increase the heat to high and bring it to a boil. Reduce the heat and let is simmer for 5-8 minutes or until the sauce thickens.
Place the fried fish on a serving plate and pour the sauce over the fish. Garnish with spring onions and serve warm.
Photo Courtesy Of: supafly