Sweet and Sour Fish [ Eschabecheng Isda]


1/2 kilo lapu lapu
1 tsp. garlic minced
1 tsp. ginger root julienne
1 med. onion, sliced
1 red bell pepper
1 green bell pepper
2 cups water
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp. soy sauce
2 tbsp. cornstarch
1/2 cup carrots in round sliced
1 cup potatoes, cut into strips and fried
salt and pepper to taste
oil for cooking

Rub whole fish with salt and pepper, dredge in flour. Let stand for a few minutes before deep-frying. Drain and set aside
Fry potatoes, drain and set aside
In a skillet, saute garlic and ginger then next is carrots, onions and bell peppers half cook only. Set aside.

for the sweet and sour sauce:
mix together water, vinegar, sugar, soy sauce, cornstarch, then add salt and pepper to taste. Mix well to avoid any lump in cornstarch, then simmer for about 5 minutes until the cornstarch is cooked.
Simmer fish in sweet sour marinade for about 5 to 10 minutes. Transfer in a serving platter and garnish with the cooked vegetables then topped with the fried potatoes.

variations: you can used other fleshy fish like carp, mackerel and red snapper.


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