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Ingredientes
- 400 grams whole lapu-lapu
- salt and pepper
- 3 cups cornstarch
- 6 cups oil
- For the sauce
- 1/4 cup cane vinegar
- 10 pieces calamansi, juiced
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 cups water
- 4 fresh tomatoes, sliced
- 2 tablespoons sliced ginger
- 3 tablespoons sliced leeks
- 2 tablespoons chopped parsley
- 2 pieces bay leaf
- 1 cup tomato ketchup
- For the vegetables
- 2 tablespoons oil
- 1 onion, sliced
- 2 tablespoons chopped garlic
- 1 stalk leeks, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 med carrot, cut into strips
- 1 cup sweet and sour sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- For garnish
- 1 sprig cilantro
- 1 stalk leeks, cut into strips
- 10 cherry tomatoes, halved
Direcciones
- Clean and scale the fish and season it with salt and pepper. Just before frying, coat the fish with cornstarch.
- In a wok or large pan, fry the fish in hot oil. Drain on paper towels.
- Prepare the sauce: In a stock pot, pour in all the sauce ingredients and boil it on medium fire until the tomatoes have wilted and the stock has reduced to half, about 20 minutes. Strain.
- Heat oil and briefly stir-fry onions, garlic, and leeks until fragrant. Add the bell peppers and carrots. Pour in the sauce and combine with the vegetables; thicken with cornstarch mixed with water. Lastly, add the sesame oil.
- Pour the sauce on top of the fish and garnish it with cilantro, leeks, and tomatoes.
