Thai Sweet and Sour Fish

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 colorful cherry tomatoes, complements the fish beautifully. If you like those Chinese sweet and sour fish, you will also like this Thai delicious dish.

Recipe: (Serves 4-6)

1 large or 2 medium fish, such as snapper or mullet, heads removed
20 ml/4 teaspoons cornflour (cornstarch)
120 ml/4 fl oz/0.5 cup vegetable oil
15 ml/1 tablespoon chopped garlic
15 ml/1 tablespoon chopped fresh root ginger
30 ml/2 tablespoons chopped shallots
225 g/8 oz cherry tomatoes
30 ml/2 tablespoons red wine vinegar
30 ml/2 tablespoons granulated sugar
30 ml/2 tablespoons tomato ketchup
15 ml/1 tablespoon Thai fish sauce
45 ml/3 tablespoons water
Salt and ground black pepper to taste
Coriander (cilantro) leaves and shredded scallions (spring onions), to garnish

Method:

1) Rinse and dry the fish. Score the skin diagonally on both sides, then coat the fish lightly all over with 15 ml/1 tablespoon of the cornflour. Shake off any excess.

2) Heat the oil in a wok or large frying pan. Add the fish and cook over a medium heat for 6-7 minutes. Turn the fish over and cook for 6-7 minutes more, until it is crisp and brown.

3) Remove the fish with a metal spatula or fish slice and place on a large platter. Pour off all but 30 ml/2 tablespoons of the oil from the wok or pan and reheat. Add the garlic, ginger and shallots and cook over a medium heat, stirring occasionally, for 3-4 minutes, or until golden.

4) Add the cherry tomatoes and cook until they burst open. Stir in the vinegar, sugar, tomato ketchup and fish sauce. Lower the heat and simmer gently for 1-2 minutes, then taste and adjust the seasoning, adding more vinegar, sugar and/or fish sauce, if necessary.

5) In a cup, mix the remaining 5 ml/1 teaspoon cornflour to a paste with the water. Stir into the sauce. Heat, stirring, until it thickens. Pour the sauce over the fish, garnish with coriander leaves and shredded scallions (spring onions) and serve hot.