Sweet and Sour Fish from Thai Food and Cooking by Judy Bastyra and Becky Johnson
When fish such as red mullet or snapper is cooked in this way the skin becomes crisp, while the flesh inside remains moist and juicy. The sweet and sour sauce, with its colourful cherry tomatoes, c...
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Ingredients
- coriander (cilantro) leaves and shredded spring onions (scallions), to garnish
- salt
- ground black pepper
- 45 ml/3 tbsp water
- 15 ml/1 tbsp Thai fish sauce
- 30 ml/2 tbsp tomato ketchup
- 30 ml/2 tbsp granulated sugar
- 30 ml/2 tbsp red wine vinegar
- 30 ml/2 tbsp chopped shallots
- 225 g/8 oz cherry tomatoes
- 15 ml/1 tbsp chopped garlic
- 15 ml/1 tbsp chopped fresh root ginger
- 20 ml/4 tsp cornflour (cornstarch)
- 120 ml/4 fl oz/½ cup vegetable oil
- 1 large or 2 medium fish, such as snapper or mullet, heads removed
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