{"id":139,"date":"2008-10-24T17:58:31","date_gmt":"2008-10-24T09:58:31","guid":{"rendered":"http:\/\/werynice.com\/home\/?p=139"},"modified":"2008-10-24T18:02:04","modified_gmt":"2008-10-24T10:02:04","slug":"sweet-and-sour-grouper-fish","status":"publish","type":"post","link":"https:\/\/werynice.com\/home\/?p=139","title":{"rendered":"Sweet and Sour Grouper Fish"},"content":{"rendered":"

This is good with fish chucks, fish fillets or whole grouper fish.<\/p>\n

Ingredients <\/strong><\/p>\n

    \n
  1. 600-800gms Fish<\/li>\n
  2. \u00bd teaspoon Salt<\/li>\n
  3. \u00bd teaspoon white ground pepper<\/li>\n
  4. cooking oil for deep frying<\/li>\n
  5. Corn flour enough to coat the surface of the fish.<\/li>\n<\/ol>\n

    Sauce<\/strong> (reduce by proportion if fish is small)<\/p>\n

      \n
    1. 6 table spoon of tomato ketchup (option: replace 2 table spoon of ketchup with plum sauce)<\/li>\n
    2. 2 table spoon of sugar<\/li>\n
    3. 2 table spoon of soya sauce<\/li>\n
    4. 1\/4 teaspoon of salt<\/li>\n
    5. 1 teaspoon corn flour<\/li>\n
    6. 1\/3 cup water<\/li>\n
    7. 1 teapspoon of minced garlic<\/li>\n
    8. 2 tablespoon cooking oil<\/li>\n
    9. 1 teaspoon of chilli paste, or 2 table spoon of chilli sauce (optional for making it spicy).\u00a0<\/li>\n<\/ol>\n

      Method<\/strong><\/p>\n

        \n
      1. If processing whole fish, de-scale the fish, and remove the gut and gills.\u00a0 Lightly brush the gut wall with a brush to remove the blood clots.\u00a0 If processing fillet or chucks, just rinse with water.\u00a0 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.\u00a0 Do not cut too deep so that the skin is still holding on the flesh cubes (it will looks nice after frying). \u00a0\u00a0\u00a0<\/li>\n
      2. Rub some salt and pepper on the fish surface, (and the gut wall if whole fish is used).\u00a0 Coat the fish with corn flour sufficiently and shake off excess flour.<\/li>\n
      3. Deep fry the fish till golden brown, put on serving plate.<\/li>\n<\/ol>\n

        For the sauce<\/p>\n

          \n
        1. Mix the sugar, ketchup, plum sauce, chilli sauce, salt, soya sauce, water and 1 teaspoon corn flour in a bowl and set aside.<\/li>\n
        2. 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.<\/li>\n
        3. Off flame and pour over fish.<\/li>\n
        4. Serve hot.<\/li>\n<\/ol>\n

          As option, you may also add into the sauce (while cooking) any of the following<\/p>\n

            \n
          1. Handful canned pineapple cubes.\u00a0<\/li>\n
          2. \u00bc cup pre-boiled carrot cubes and peas ( buy frozen ones in supermarkets)<\/li>\n
          3. \u00bd teaspoon finely chopped green lime skin, or lemon or lime leaves or curry leaves. (give it a little Thai style)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

            This is good with fish chucks, fish fillets or whole grouper fish. Ingredients 600-800gms Fish \u00bd teaspoon Salt \u00bd teaspoon white ground pepper cooking oil for deep frying Corn flour enough to coat the...<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_s2mail":"","footnotes":""},"categories":[63,9,62],"tags":[108,382,149],"class_list":["post-139","post","type-post","status-publish","format-standard","hentry","category-fish","category-recipes","category-seafood","tag-deep-fry","tag-fish","tag-sweet-and-sour"],"_links":{"self":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=139"}],"version-history":[{"count":0,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/139\/revisions"}],"wp:attachment":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}