There must be more sweet and sour recipes than anyone could count; variations of this idea have spread all over the world. Essentially, the sweet and sour tag refers to the yin-yang balance of contrasting and balancing flavors that underscores much of Chinese cuisine . This is a tropical version, which is flavored with liberal dashes of garlic, chilies and ginger – beautiful, clean flavors that complement the snapper.
Ingredients: (Serves 4)
- 1 snapper, about 500 g/1¼ lb
- 50 g/2 oz/¼ cup cornstarch (cornflour)
- Oil for deep-frying
- 2 scallions (spring onions)
For the sauce:
- 2 garlic cloves
- 50 g/2 oz fresh root ginger, peeled
- 45 ml/3 tablespoons plum sauce
- 15 ml/1 tablespoon tomato sauce
- 15 ml/1 tablespoon hoisin sauce
- 100 ml/3½ fl oz/scant ½ cup water
- 15 ml/1 tablespoon vegetable oil
- 2 red chilies, seeded
Method:
Clean and gut the snapper and trim off the fins, but leave the head on. Spread the cornstarch on a plate and dip the fish in it to coat. Heat the oil in a wok or large pan and deep-fry the fish for 7-8 minutes, until it is golden brown and crisp and the flesh is cooked.
Slice the garlic and ginger into fine strips. Trim the chilies and scallions and cut into 5 cm/2 inch lengths. For the sauce, mix the plum, tomato and hoisin sauces with the water.
Heat the oil and fry the garlic and ginger until golden. Add the sauce mixture and bring to the boil. Add the sliced chilies and simmer for 1 minute.
Arrange the fried fish on a serving plate and pour over the sweet and sour sauce. Garnish with the scallions and serve immediately.