Sweet and Sour Fish

Name: Sweet and Sour Fish
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 15 ml/1 tbsp chopped fresh root ginger; 30 ml/2 tbsp tomato ketchup; 30 ml/2 tbsp chopped shallots; 30 ml/2 tbsp granulated sugar; 1 large or 2 medium fish, such as snapper or mullet, heads removed; 15 ml/1 tbsp Thai fish sauce; 20 ml/4 tsp cornflour (cornstarch); 30 ml/2 tbsp red wine vinegar; 225 g/8 oz cherry tomatoes; coriander (cilantro) leaves and shredded spring onions (scallions), to garnish; salt and ground black pepper; 45 ml/3 tbsp water; 120 ml/4 fl oz/½ cup vegetable oil; 15 ml/1 tbsp chopped garlic

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

When fish such as red mullet or snapper is cooked in this way the skin becomes crisp, while the flesh inside remains moist and juicy. The sweet and sour sauce, with its colourful cherry tomatoes, complements the fish beautifully.

Ingredients

1 large or 2 medium fish, such as snapper or mullet, heads removed
20 ml/4<

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Rinse and dry the fish. Score the skin diagonally on both sides, then coat the fish lightly all over with 15 ml/1 tbsp of the cornflour. Shake off any excess.