Sweet and sour barramundi recipe
- Cuisine: Chinese
1 whole barramundi (about 55 cm long)
Plain flour seasoned with salt and pepper
Oil for deep frying
2 cups water (or a mixture of water and pineapple juice)
1 cup brown vinegar
1/2 cup sugar
1/4 cup tomato sauce
2 tbs cornflour
Drop of sesame oil
Salt and pepper
A choice of chopped vegetables for the sauce
onion, capsicum, carrot, Chinese pickled vegetables, pineapple pieces
Score the flesh of the cleaned and gutted fish at intervals of about 3 cm on both sides. This will make it easier to cook through. Dust with the seasoned flour while the oil is heating in a wok or large frypan.
Deep fry the fish, turning once. Remove from the oil and drain, then place on a serving platter.
Mix the water, vinegar, sugar and tomato sauce in a saucepan. Add your vegetables. Bring to the boil. Mix a paste of the cornflour in a little water, then stir into the vinegar and sugar sauce to thicken it. If using pineapple pieces, add at the last minute and allow to heat in the sauce before pouring over the fish
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