Deep-fried fish with sweet and sour sauce

Name: Deep-fried fish with sweet and sour sauce
Cuisine: Spanish
Ingredients: 6 cherry tomatoes; ½ cucumber, deseeded but skin left on, cut into chunks; ½ red pepper, deseeded and pith removed, cut into chunks; 1 red onion, peeled and sliced; a handful of fresh coriander leaves, chopped, to garnish; vegetable oil, for frying; freshly ground black pepper, to taste; 400 g/14 oz John Dory, sea bream, red snapper or red mullet, gutted, cleaned and scaled; 400 g/14 oz John Dory, sea bream, red snapper or red mullet, gutted, cleaned and scaled; 400 g/14 oz John Dory, sea bream, red snapper or red mullet, gutted, cleaned and scaled; 2 teaspoons Thai fish sauce (nam pla); 2 teaspoons Thai fish sauce (nam pla); 1 tablespoon soft brown sugar; 4 garlic cloves, peeled and finely chopped; 400 g/14 oz John Dory, sea bream, red snapper or red mullet, gutted, cleaned and scaled; 3 tablespoons plain flour; 225 g/8 oz can pineapple chunks in its own juice (drain the chunks and reserve the juice); 1½ tablespoons plum sauce

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

400 g/14 oz John Dory, sea bream, red snapper or red mullet

Europe
Asia
Spain
Thailand
Japan
Fish course
Pescatarian

Method

Cut 3 or 4 deep slashes on each side of whichever fish you have chosen.
Season 2 tablespoons of the flour with the black pepper. Dip the fish in the seasoned flour to coat both sides, then shake off the excess.
Heat enough oil for deep-frying in a deep pan to