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Sweet Sour Pungent Fish

Western.Chefs's picture
Ingredients
  Cucumber 1
  Carrots 2
  Ginger root piece 1 Inch
  Pickled gherkin 1
  Onion 1 , finely grated
  Salt To Taste
  Sugar 2 Tablespoon
  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
  Cornstarch 2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Pepper To Taste
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes
Servings: 
4

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