| Fish with Sweet & Sour Sauce ~ Whole fish with a sweet and sour sauce. 1 whole fish such as red snapper or talapia (about 2 pounds) In the case of talapia use two fish. 2-3 tbsp cornstarch oil for frying salt & pepper to taste white rice to serve Group 1 Spiced Paste 2 cloves garlic, crushed 2 stems lemon grass 1 inch fresh lengkuas (galangal) 1 inch fresh ginger 1/2 tsp ground turmeric 5 macadamia nuts or 10 almonds Group 2 Sauce 1 tbsp brown sugar 3 tbsp cider vinegar 1½ cups water 2 lime leaves, chopped fine (magrood) found in Asian Markets 4 shallots quartered 3 tomatoes, skinned and cut in wedges 3 green onions (scallions) 1 fresh red chile, seeded and shredded 1. Gut and scale the fish, leaving head and tail on. Wash and dry the fish thoroughly. Sprinkle with salt inside and out. Set aside for about 15 minutes. 2. Use only the lower white part of the lemon grass (remove root-end about ¾ to 1-inch up ~ do not use the leafy parts). Grind group 1 into a paste. 3. Scrape the paste into a bowl, stir in the brown sugar, cider vinegar, salt & pepper to taste and water. Add the lime leaves. 4. Dust the fish with the cornstarch and fry on both sides in hot oil (about 7-9 minutes). Drain the fish on paper towels and transfer to a serving dish. Keep warm. 5. Pour off most of the oil and then add the spicy sauce; allow to come to the boil. Reduce the heat and cook for 3-4 minutes. Add the shallots, tomatoes, followed a minute later by the scallions and red chile. 6. Pour the sauce over the fish. Serve at once with plenty of cooked white rice. Serves 2-4 |
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