Friday, June 20, 2008

Sweet and Sour Fish 茄汁鱼

Black pomfret, is the usual fish of choice for most of my friends’ mothers to make this dish, and we usually call it, Tomato Sauce Fish (Keh Jup Yue). Malaysian style is done with a hint of chili in it. One of my favourite childhood dishes.

I used sole (ikan sebelah, or jor hou yue-left mouth fish) for this. It goes wonderfully well with this method of cooking.

Sweet and Sour Fish Recipe

1 piece of sole (abt the size of my palm)
½ tsp salt
1 Tbsp corn starch
½ cup cooking oil

1 red onion (halved and sliced)
1 red chili (seeded and cut into strips)
1 red tomato, cut into wedges

3 Tbsp tomato ketchup
2 Tbsp chili sauce (maggi type)
1 Tbsp sugar
1/3 tsp salt
3/4 cup water

1. Run knife across the body of fish to create cuts into flesh, but not through the bone.
2. Marinate fish with salt for 10 minutes.
3. Rub cornstarch onto fish.
4. Heat oil in wok and pan fry fish until golden. Dish up.
5. Discard some of the oil and retain about 1-2 tbsp of oil.
6. Saute red onion and chili until fragrant and soft.
7. Mix A together and pour into wok. Bring to a boil. Put in tomato wedges. If more gravy is desired, add more water and some cornstarch.
8. Put fish back in for 10 seconds each side to soak up some gravy. Dish up and serve.

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