Sweet Sour Pungent Fish
|Ginger root piece||1 Inch|
|Onion||1 , finely grated|
|Wine vinegar||125 Milliliter (1 Cup)|
|Cooking oil||2 Tablespoon|
|Cooking oil||1 Teaspoon|
|Red snapper||3 Pound (1 1/2 Kilogram)|
|Hoisin sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
Slice the cucumber in half lengthwise, remove the soft pulp and seeds and cut into 2-inch-(5-cm-) long matchsticks.
Cut the carrots into matchsticks of the same size.
Slice the ginger and gherkin into even finer strips and put them all into a bowl with the grated onion.
Sprinkle with 1 teaspoon of salt and set aside for 10 minutes.
Drain off the liquid.
Mix the sugar, vinegar and 1/2 cup of water together and pour the mixture into the bowl.
Let the vegetables marinate for 30 minutes.
Bring 10 cups of water to a boil in a poaching kettle.
Add 2 tablespoons of salt and 2 tablespoons of oil.
Place the fish carefully in the kettle.
When the water comes back to a boil, cover and turn off the heat.
Cook the fish in this way in the water for 30 minutes.
Meanwhile, drain the vegetables, reserving the marinade.
In a small bowl combine the marinade and the hoisin sauce.
Mix the cornstarch with a tablespoon of cold water and stir it into the marinade mixture.
Heat the teaspoon of oil in a small saucepan.
Add the garlic and fry for 1 minute.
Add the marinade mixture and simmer, stirring, for 2 to 3 minutes.
Gently lift the fish onto a serving dish, sprinkle with salt and pepper, cover with the marinated vegetables and spoon the sauce over the top.