Sunday 26 June 2011

Sweet and Sour Rockfish


It's called a Rockfish, caught in the Atlantic Sea, near the Irish coast. This was the first time we ever saw this fish, but we bought it nonetheless. We're missing Malaysian style seafood so much and it's very hard to get variety of seafood here in Ireland despite this country is surrounded by sea!!

So, without any hesitation because of our craving, MrHubby paid for the fish (cost17euro for the whole fish! So expensive!!) and we headed home. The very next day, I scaled this fish (took alot of effort!) and cut it into 3 pieces. It was a big fish for us to finish in a single feast ;))

As requested by MrHubby, I cooked Sweet and Sour Rockfish. Let me share this recipe. It's simple and quick enough to make, best served with hot and steamy white rice ;))

Sweet and Sour Rockfish
Source: Myself ;))

Fish:
  • 300g portion of Rockfish (you could use Seabass/Seabream/Snapper/Grouper)
  • 1/2 tsp of salt
  • 1/2 tsp of tumeric powder
  • 4 tbsp of cornflour (or enough to cover the fish portion)
  • Cooking oil (deep fry)
Method:
  1. Clean the fish portion and dry it with kitchen towel.
  2. Season the fish with the salt and tumeric powder for 10-15mins. Meanwhile, preheat the cooking oil in a wok/deep fryer.
  3. Cover the fish with cornflour. And when the cooking oil is hot (190'C if using deep fryer), fry the fish portion for 10-15mins or until cooked. Set aside.
Sweet and Sour Sauce:
  • 1 mediun onion (thinly sliced)
  • 3 cloves of garlic (smashed)
  • 2cm of ginger (peeled and thinly sliced)
  • 1 tbsp of chilli paste
  • 1 lemon grass (smashed)
  • 1 leek (cut into chunky pieces)
  • 2 tomatoes (chunky cubes)
  • 4-5 tbsp of thai sweet chilli sauce
  • 2 tbsp of chilli sauce
  • 2 tbsp of lemon juice
  • 1 tbsp of fish sauce
  • 1 tbsp of tomato ketchup
  • 50ml of water
  • 3 tbsp of cooking oil
  • 2 onion springs ( chopped/long cuts) for decorations
Method:
  1. Heat up the cooking oil in a wok/saucepan
  2. Stir in the onion, leek, garlic, ginger, lemongrass and chilli paste. Cook for about 3-5minutes.
  3. Add in the the rest of the ingredients (except the spring onion) and bring it to boil. Turn off the heat and pour the sauce onto the fried fish. Spread the chopped spring onion and it's ready to be served!
p/s: I don't know what's been going on with blogger recently, I couldn't turn around those pics!

No comments:

Post a Comment