Wednesday, June 10, 2009

Sweet Sour and Spicy Fish Fillet

This recipe was given by my friend Yusy in Qatar, who is a great cook. This recipe is slightly different from the sweet & sour fish I used to make. The addition of hot sauce really gives a nice kick to the fish. I modified the recipe a little bit to adjust with my taste. This recipe is really a keeper...thanks my friend for sharing this wonderful secret.

- 1 lb fish fillet (I like red snapper the best, cut into bite size
- 1 tbs freshly squeezed lemon juice
- 2 cloves of garlic, grind to paste
- 2-3 tbs potato starch
- 1/4 tsp salt
- 1 tsp chicken powder
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 egg, lightly beaten
- oil for frying the fish

for the sauce:
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 1 carrot, julienned
- 1 small tomato, quartered
- 3 tbs ketchup
- 1 tbs sugar
- 1 tbs hot sauce (adjust to your heat preference)
- salt to taste
- 100 ml water/chicken broth
- 1 tbs corn starch + 100 ml water, mixed
- 1 tbs cooking oil
- 1 tbs vinegar (optional)
- pinch of nutmeg

1. Put fish in a big bowl, mixed with garlic & lemon juice, and leave it for about 1/2 hour. Drain the fish.
2. Mix potato starch with salt, garlic powder, chicken powder, and pepper.
3. Pour beaten egg over fish fillet.
3. Coat fish fillet with potato starch evenly.
4. Heat oil into medium heat, fry fish in batches until golden brown. Drain and put aside.
5. For the sauce:
- Heat oil in a pot, toss in slice onion and garlic, stir for about a minute.
- Put in ketchup, tomatoes, salt, sugar, carrot, vinegar (if using), water, nutmeg and hot sauce.
- Cook over low heat until tomatoes become soft.
- Add the mixture of corn starch & water, stir.
- Let the sauce boil for another minute, serve over fish