This is good with fish chucks, fish fillets or whole grouper fish.
- 600-800gms Fish
- ½ teaspoon Salt
- ½ teaspoon white ground pepper
- cooking oil for deep frying
- Corn flour enough to coat the surface of the fish.
Sauce (reduce by proportion if fish is small)
- 6 table spoon of tomato ketchup (option: replace 2 table spoon of ketchup with plum sauce)
- 2 table spoon of sugar
- 2 table spoon of soya sauce
- 1/4 teaspoon of salt
- 1 teaspoon corn flour
- 1/3 cup water
- 1 teapspoon of minced garlic
- 2 tablespoon cooking oil
- 1 teaspoon of chilli paste, or 2 table spoon of chilli sauce (optional for making it spicy).
- If processing whole fish, de-scale the fish, and remove the gut and gills. Lightly brush the gut wall with a brush to remove the blood clots. If processing fillet or chucks, just rinse with water. Drain dry. For fillet with skin attached, using a very sharp knife, cut shallowly the flesh at 45 deg at about 2cm interval without cutting the skin, both directions to give diamond shape cubes, of 2×2 cm. Do not cut too deep so that the skin is still holding on the flesh cubes (it will looks nice after frying).
- Rub some salt and pepper on the fish surface, (and the gut wall if whole fish is used). Coat the fish with corn flour sufficiently and shake off excess flour.
- Deep fry the fish till golden brown, put on serving plate.
For the sauce
- Mix the sugar, ketchup, plum sauce, chilli sauce, salt, soya sauce, water and 1 teaspoon corn flour in a bowl and set aside.
- Heat up wok or pan, add cooking oil and garlic, and fry till fragrance. Pour in the mixed sauces, and allow it to boil till required consistency.
- Off flame and pour over fish.
- Serve hot.
As option, you may also add into the sauce (while cooking) any of the following
- Handful canned pineapple cubes.
- ¼ cup pre-boiled carrot cubes and peas ( buy frozen ones in supermarkets)
- ½ teaspoon finely chopped green lime skin, or lemon or lime leaves or curry leaves. (give it a little Thai style)