Main ingredients:
Sea fish: 1.
Auxiliary materials:
Pineapple: 1/4; Onion: 1/4; Tomato: 1; Rice vinegar: 3 tablespoons; Sugar: 5 tablespoons; Flour: 30g; Starch: 20g; Soy sauce: 2 tablespoons; Salt: a little; Rice wine: a little; Thai sweet chili sauce: 2 tablespoons; Ginger: 1 piece; Scallion: 2.
Taste: Sweet and sour; Cooking method: Fried; Time: Half an hour; Difficulty: Ordinary.
Detailed steps for cooking Sweet and Sour Fish
Clean the sea fish, make diagonal cuts on both sides, rub salt evenly and marinate for 15 minutes. Don’t forget to rub salt inside the belly and sprinkle a little rice wine to remove the fishy smell.
Cut the ingredients.
Mix soy sauce, sugar, rice vinegar, and half a bowl of water to make the sauce.
Mix flour and starch in a 3:2 ratio, add a little salt and oil, and slowly mix into a paste. Pull it up into a line shape.
The mixed paste.
Evenly coat the marinated fish with the paste, and be sure to coat the flower knife stitching with the paste.
Heat about a bowl of oil to 70% hot.
Put the fish in and fry over medium heat until both sides are golden brown.
Take out the fried fish, pour out some of the oil, leave a little oil in the pan, add ginger slices to stir-fry until fragrant, reduce the heat, add Thai sweet chili sauce, stir-fry until fragrant, add the sauce, and bring to a boil.
Add pineapple, onion, and tomato, and stir-fry until soft.
Put the fried fish in, pour the seasoning sauce over it, and cook over high heat until the fish absorbs the sauce evenly. After about 3 minutes, it can be served.
Sweet and sour, very appetizing.
