Deep Fried Fish with Spicy Sweet and Sour Sauce

I have been cooking this dish for few times, but I got to admit that they never been this good. My husband even surprised and wondered where did I get the recipe. He devoured almost the whole fish at dinner.

I have been wondering for a long time on how the restaurants do their deep fried fish. I have been experimenting for a long time to get to this point. When my dad came last February, he offered me to cook several dishes for our family dinner on Chinese New Year’s eve and one of them is this dish. I watched him while he pour and rub the cornflour on the fish. He simply poured the cornflour on his hand and rubbed in on the fish, but you could still see the fish skin underneath. After the fish is deep fried, it was crunchy but not the sort of crunchy that I would think the fish should be.

I thought to myself maybe I should go extreme with the cornflour. I usually put the cornflour on a plate and then dip the fish on that. This time I pour lots and lots of cornflour on my hand and rub it all over the fish until the fish turned white. Then VOILA a very nice crunchy fish.

For adding Nutrisari in the sauce, I was told by my sister in law who were told by her aunt. Using Nutrisari, give a punch taste to the sauce and make the colour of the sauce brighter.

Ingredients

• whole medium size snapper, clean and gutted
• juice from a whole lime
• salt to marinade the fish
• corn flour to coat the fish
• 2 cloves of garlic, slice
• 1 small onion, slice
• 1 or 2 long green chilli, slices it
• 1 small tomato, cut into wedges
• half of a capsicum, cut into squares
• half cup of pineapple pieces
• half cup of peas
• 1 sachet of Nutrisari, diluted with 300 ml of water (see note)
• 3 tbsp of tomato sauce
• salt, sugar(I didn’t add the sugar), vinegar to taste
• diluted corn flour to thicken the sauce
• oil for stir frying