1 red snapper or grouper (cleaned and scaled)
½ cup flour mixed with salt
½ cup oil
Few sprigs fresh cilantro leaves to garnish.
Sauce:
½ cup sugar
½ cup vinegar
½ cup water
3 tbs tomato ketchup
1 small carrot, 1 medium green and red bell pepper (thinly sliced)
1 medium cucumber
½ tbs cornstarch (dissolved in 2 tbs water)
Direction:
1. Make 3-4 diagonal slits along each side of the fish and dredge in flour. Heat the oil in a wok and fry the fish for 7-8 minutes on each side or until cooked. Removed from pan and drain on paper towels.
2. To make the sauce, combine the sugar, vinegar, water and tomato ketchup in a saucepan. Add carrots, cook for 4-5 mins, add bell peppers and cucumber. Simmer without stirring. When the vegetables are tender, stir in cornstarch mixture and simmer until thickens. Remove from heat.
3. Place the fish on a serving platter. Pour the sweet and sour sauce over the fish. Arrange the vegetables around fish and garnish with cilantro leaves.
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