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1 (900 g/2 lb)
2 tablespoons
1
1
1
2
2 tablespoons
250 ml
115 ml
1 teaspoon |
whole fish, such as sea bass, grey mullet
or carp, cleaned
plain flour
small onion, shredded
small carrot, thinly shredded
small green pepper, seeded and thinly
shredded
tomatoes, cut into small wedges
fish sauce
Sweet and Sour Sauce
stock or water
sesame oil (optional)
coriander sprigs, to garnish
salt and freshly ground black pepper
vegetable oil for frying |
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Method :
Score both sides of fish at 2.5 cm
(1 in) intervals. Rub fish inside and out with salt
and pepper, then leave to stand for 15-20 minutes. Heat oil in wok or deep fat fryer
to 180oC (350oF). Coat fish with flour and deep fry
for 3-4 minutes on each side until golden. Remove and drain on absorbent
kitchen paper, then place fish on a warmed serving platter. Pour off all but about 1 tablespoon
oil from the wok, add onion, carrot, green pepper and tomatoes. Stir fry for about 1 minute, then
add fish sauce, Sweet and Sour Sauce and stock or water. Bring to the boil, then add sesame
oil, if using. Pour sauce over fish, garnish with
coriander and serve with rice vermicelli.
Serves 4
Variation :
Fish Fillet or steak can be cooked in the
same way.
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