Sweet Sour Fish (Escabeche) Recipe |
Ingredients: |
1 kg whole red snapper, cleaned 75 g plain (all-purpose) flour, for dredging 125 ml oil 100 g castor sugar 125 ml vinegar 125 ml water 3 tablespoons tomato ketchup 1 medium carrot, peeled and cut into 1-cm rounds 1 medium green capsicum, cut into 1-cm strips 1 medium cucumber, peeled and cut into 1-cm rounds Fresh coriander leaves (cilantro), to garnish |
Method: Score the red snapper all over and dredge in flour. Heat oil in a wok and fry the fish about 10 minutes on one side and 7 to 10 minutes on the other side, until completely cooked and fish flesh is no longer glassy. Remove from pan and drain on paper towels. Combine sugar, vinegar, water and tomato ketchup in a saucepan. Add carrot, cook for about 5 minutes, then add capsicums and cucumber. Simmer, without stirring, for a further 5 minutes or until vegetables are tender yet firm. Arrange fish on a serving platter. Pour vinegar mixture over fish. Arrange vegetables around fish and garnish with fresh coriander (cilantro). |
Download Recipes
Download our delicious recipes to try at home!