Sunday, March 15, 2009

fish sweet and sour

our former housemates in jabal brought some fish during our lechon night last weekend to be grilled. the smaller ones were grilled first and there are three larger fishes left ungrilled and salted already. we had to put it in the freezer and consume a.s.a.p. so as not to spoil it. for the past two days after that weekend, we had fried fish. now, i still fried it but put sweet and sour sauce over. i don't have an idea what fish this is but it's delicious.

i didn't measure my ingredients, i just seasoned and tasted according to my preference.

first, salt the fish and then fry (in our case, it's already salted so i just fried it). while frying the fish prepare the vegetables for the sweet and sour. sliced/julienned bell pepper (red and/or green), carrots, onion, ginger and garlic. in a small bowl, mix together vinegar, water, sugar, salt and pepper; taste according to your desired sweetness and sourness.

when the fish is cooked, transfer to a plate and set aside. in the same wok where you fried your fish, take out excess oil, retain only about 1-2 tbsp. oil. saute onion, garlic and ginger until fragrant. add the carrots and saute for a minute. then add the bell peppers and saute for another minute again. then pour the vinegar mixture, do not mix. let boil for 1-2 minutes before mixing. taste again according to your preference. put back the fried fish and let it absorb the sauce for 1-2 minutes and then serve.

we had a fishy dinner. everything were eaten. k consumed the head while makuy ate the eyes (yes... he likes the fish eyes... hehehe...).