Thursday, January 15, 2009


There's leftover tomato paste from the last dish, and it's being put to good use for this sweet and sour fish. Rather than using the usual tomato ketchup, it's richer in color and flavor than the normal sauce.


1 Fish

2 Tomatoes (Wedges)

1 Large Onion (Wedges)

1 Clove Garlic (Thin Slices)

½ Cucumber

1 Tsp. Salt

1 Chilli (Seeded)

2 Tsp. Sugar

3 Tbsp. White Vinegar

1½ Tbsp. Tomato Paste

1 Cup Water

Sugar & Salt


Gut the fish, Score few diagonal incisions on both sides, and light salt both sides and cavity.

Peel and cube cucumber, rub with 1 tsp. salt. Halved chilli, seeded, and cut into chunks. After 5 minutes, add 3 tbsp. white vinegar and 2 tsp. sugar, and dissolve. Rest until ready to use.

Fry the onion on 3 tbsp. of oil for 1 minute before putting in the garlic slices. When fragrant, add 1½ tbsp. of tomato paste...

... stir well with the onions and garlic for about a minute before pouring in 1 cup of water. Let it come to a boil.

Meanwhile, lightly dust the fish with cornflour on both sides. Lower the fish on heat oil (3 cups or so), and put the lid on for about a minute. Then scoop oil over the fish's surface. If the fish slides, when you slightly agitate the wok, the fish is ready to be turned.

When the tomato sauce comes to a boil, add in the tomato, onion and chilli. with the vinegar liquid. Let it simmer over low heat.

Turn the fish and fry for another 2 minutes or so... until it's golden in color...

... dish out on a serving plate.

Add sugar and salt to the sauce to achieve a balanced sweet and sour taste. Pour over the fish and serve.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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