HOUSE OF ASIA
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Trout fried in sweet and sour sauce
If you're craving fish, this recipe is for you. Fried trout with crispy skin and sweet and sour sauce is a classic Chinese dish.
Ingredients
• 300 g trout (whole fish)
• 2 pineapple slices, cut into 2 cm cubes
• 1/4 pepper of different colors,
cut into 2 cm cubes
• 1/2 small onion, cut into 2 cm cubes
• 1 can of tomatoes
• 1 tomato, seedless, cut into 2 cm cubes
• a few sprigs of spring onion, cut into small pieces
• 1 clove of garlic, chopped
• 1 tablespoon light soy sauce
• 1 tablespoon black rice vinegar
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 tablespoon of oil, for frying
• 2 tablespoons of flour, for breading
• 1 cup of oil, for frying the fish
• a pinch of pepper
A method of preparing
1. Heat the oil over medium heat and fry the garlic until golden.
2. Add the canned tomatoes, soy sauce, salt, sugar, pineapple, and remaining vegetables. Simmer over low heat for 20 minutes.
3. Cut the fish lengthwise from the head to the middle of the tail (along the spine), without cutting all the way through. Repeat on the other side. Using scissors, cut out the spine. Insert the tail through the hole and fold it outward (like a faworki).
4. Season the prepared fish with salt and pepper, coat in flour and deep fry in oil until golden brown.
5. Serve the trout with the prepared sauce and vegetables.
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