This Malaysian-style sweet and sour dish has a little chilli kick to make it more scrumptious. There are many ways to make this dish and this is my take on it. My elder daughter loves to cook it on weekends.
1 large grouper or sea bass, gutted and cleaned
Vegetable oil, as needed
3clovesgarlic, peeled and minced
1Tbsp minced ginger
40g (1⅓oz) red capsicum (bell pepper), cored and finely diced
40g (1⅓oz) carrot, peeled and finely diced
40g (1⅓oz) cucumber, finely diced
40g (1⅓oz) pineapple, finely diced
1 medium white onion, peeled and sliced
200ml (6¾fl oz) water
3Tbspsweet chilli sauce
1Tbspspicy chilli sauce
Score the fish on both sides.
Rub the fish with turmeric powder, cornflour and salt.
Heat sufficient oil for deep-frying in a pan over medium heat. Gently lower the fish into the hot oil and deep-fry until crispy.
Remove the fish and drain well. Arrange on a large serving plate and set aside.
Combine the ingredients for the sauce in a bowl and mix well. Set aside.
Transfer 3Tbsp oil to a clean wok over medium heat. Add the garlic and ginger and stir-fry until fragrant.
Add the sauce and cook until thickened slightly. Add the diced vegetables and onion and mix well.
Pour the sauce over the fried fish. Serve immediately with rice and other dishes.