My Cookery Page

Ingredients:

1 kg grouper - cleaned & scaled; 1/2 tsp salt; 40g (1/4 cup) rice flour; 500 ml (2 cups) oil

Sauce: 125ml (1/2 cup) tomato sauce (ketchup); 1-1/2 tsp rice vinegar; 1 tbsp sugar; 1 tbsp garlic chillie sauce; 1/4 tsp salt; 1 tsp cornstarch; 125 ml (1/2 cup) water; 2 tbsp oil; 60g (1/2 cup) onion - cut into small wedges; 1/2 green bell pepper (capsicum) - cut into rings or wedges; 1 medium fresh red chilli - deseeded and sliced; 4 slices canned pineapple - cut into wedges; 1 sprig coriander (cilantro) leaves; 5 spring onions, cut into finger lengths

Methods:

1)  Rub salt into the fish, then coat it with rice flour.

2) Heat the oil in a wok and fry the fish until crisp.  Place the fish on a serving dish.

3) To prepare the sauce, first combine the tomato sauce, rice vinegar, sugar, garlic chilli sauce, salt, cornstarch and water in a bowl, then mix well and set aside.

4) Heat 2 tbsp oil in a saucepan and saute the onion and capsicum for 2 minutes.  Add the chilli and pineapple and cook for a further 1 minute.

5) Add the reserved liquid mixture to the saucepan.  Bring to the boil, then reduce the heat and simmer until the sauce thickens.  Pour the hot sauce over the fish, garnish with spring onions and coriander leaves and serve at once.

Serves 4; Preparation time:  20minutes ; Cooking time: 15 minutes

(Ready-made garlic chilli sauce is available from supermarts and Asian foodstores).

Comments:  I always add a tad more sugar for my tastebuds, I suggest you add or minus the sweet or the sour taste according to yours!    Anyways, I thought this recipe is on par with restaurant’s standards….