Name: Sweet & Sour Fish
Yield: Serves: 4
Cuisine: Trinidad & Tobago
Ingredients: 1 teaspoon coarse or (kosher) salt; ½ cup tomato sauce; 10 thin lemon slices; 5 Sichuan peppercorns; 1-inch piece fresh ginger, peeled and thinly sliced; 1 small Scotch bonnet or other hot red chili pepper, finely chopped; ½ cup shredded Napa cabbage; ½ teaspoon coarse salt; 1 tablespoon chives; 3 cloves garlic, lightly crushed; 2 pounds pompano or butterfish fillets; 1 tablespoon soy sauce; 3 teaspoons brown sugar; 2 tablespoons cornstarch; 1 teaspoon ginger paste

Preparation info

Serves:
4

Difficulty
Medium

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

This is another popular Trinidadian Chinese dish, and while folks in the United States will recognize the “sweet and sour” from American Chinese takeout menus, the Trinidadian version makes use of the ubiquitous hot pepper and the French method of first poaching the fish in a court bouillon, perhaps a culinary holdover from the very brief period of French colonization.