Deep-fried Whole Fish In 3-Flavoured Sauce

This is a fantastic fish recipe with a 3-flavour sauce -- sweet, sour and spicy. The fish is cooked and served with the head and tail on the plate. Hub especially like to eat the head. 

Deep-Fried Whole Fish In 3-flavoured sauce

Ingredients

800g whole snapper - cleaned, scaled and gutted

2 tbsp chili paste / chili powder

Corn starch

Turmeric powder

Salt

Vegetable oil -  for deep frying

1 sprig of fresh coriander leaves – coarsely chopped

For the 3-flavoured sauce

2 garlic cloves – minced

4 shallots – minced

10 bird’s eyes chillies – coarsely chopped

3 tbsp oyster sauce

½ tbsp fish sauce

3 tbsp water

2 tomatoes – diced

2 slices of pineapples / 1 green apples - chopped

3 tbsp tomato sauce

3 tbsp cooking oil

White Sugar – to taste

1 tbsp corn starch – dissolve in 3 tbsp water

Directions

Pat the fish dry with paper towel, both inside and out. Make 3 deep diagonal cuts on both sides. Rub the fish, on both side, with salt, turmeric powder, chili paste and lightly coat with corn starch.

Deep fry the fish, turning it over until golden and cooked through on both sides. Drain on paper towel and place on a serving plate. Set aside.

Heat the oil in a wok on medium high. Add the garlic and shallots then sauté until aromatic.

Add the chopped bird’s eyes chillies and stir for 15 second or so. Stir in the pineapples / apples and tomatoes.

Season with oyster sauce, tomato sauce, fish sauce and sugar. Add water and bring to a simmer.

Stir in the corn starch mixture to thicken the sauce.

Pour the sauce over the fish and top with the chopped coriander leaves. Serve with steamed rice.