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Ingredientes
- 2 pcs (3kgs/each) Maya-maya/Snapper fish, cleaned, remove scales and make a slit across its body.
- 1 Tbsp. #Seasonin or salt and freshly ground black pepper
- 1 cup all purpose/plain flour
- 1 cup cornstarch/cornflour
- 1/2 cup cooking oil
- 1/2 cup unsalted butter
- For the sauce;
- 2 cups (500ml) Sweet and Sour Sauce {recipe here}, or your choice of bottled Sweet and Sour sauce.
- 1 thumbsize (50grms) ginger, sliced
- 1 small (100grms) carrots, sliced or julliene
- 1 small (100grms) onions, coarsely chopped
- 1 medium (150grms) tomato, wedges
- 1 medium (150grms) red/green bell peppers, jullienne
- 150 grms pineapple, cut into tidbits
- Garnish, a bunch of spring onions
Direcciones
- Preheat oven to 180’C / 350’F.
- Season Maya-maya fish with salt and pepper, add flour and cornstarch to coat fish.
- Heat oil and butter on a pan. Fry Maya-maya fish on all side until browned.
- Place on a heat proof serving tray, add 4Tbsp. water to the tray to avoid the fish from sticking from the tray and it will also help to cook the fish while in the oven.
- Cover the fish with aluminum foil and bake for 30 minutes.
- *For the sauce;
- Heat the Sweet and Sour Sauce on a pan, add the rest of ingredients and let it simmer for 3 minutes.
- Pour in the Sweet and Sour Sauce to Maya-maya fish, garnish with freshly chopped spring onions.
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