Preparation time: 25 minutes
Servings: 4
Serve this sea bream in sweet and sour sauce to your guests on special occasions! It goes perfectly with steamed white rice.
INGREDIENTS
- 4 fish fillets with skin
- 1 onion
- 1 small red bell pepper
- 1 small green bell pepper
- 1 small yellow bell pepper
- 1 red pepper
- 1 cm ginger, in strips
- 1 can of pineapple
Sauce mix:
- 125 ml rice vinegar
- 3 Tbsp tomato ketchup
- 2 Tbsp Shaoxing rice wine
- 2 Tbsp light soy sauce
- 1½ Tbsp corn starch
- 1 Tbsp chili garlic sauce
- 65g sugar
- 60 ml water
PREPARATION
Make a diamond-shaped notch in the fish, but keep the skin intact. Then drag the fish fillet through the corn starch. Repeat these steps for the other fillets.
Carefully lower the fish into hot oil (170°C) with the meat side down and deep-fry for about 2 minutes. Then flip it and deep-fry the entire fish fillet in the oil for about 4 minutes until done and golden brown. Set aside.
Put the ingredients for the sauce mix in a bowl and mix all well. Slice the onion, bell peppers and red pepper into fine strips.
Fry the onion, then add the ginger and bell peppers. Stir-fry for 2 minutes. Pour in the sauce mix and let it cook, stir from time to time. Then add the pineapple and the red pepper, and mix all well.
Put the fried fish fillets on a plate and pour the sauce with the vegetables on top.