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Sweet & Sour Trevally

martin brown

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Sweet & Sour Trevally 

Cut fish into bite sized pieces. .3cm square and dust with corn flour and set aside..for batter mix 2 cups of sr flour, a good pinch of salt,1 tablespoon of canola oil and enough water to make a thick batter..set aside...sweet and sour sauce you will need 1 cup pineapple juice, 1 cup of white wine viniger or plain viniger, 6 tablespoons of caster sugar,2 tablespoons of tomato paste, 1 teaspoon of crushed garlic,a dash or two of tabasco sauce ( optional) 1/2 cup of chopped pineapple and place in a saucepan and bring to a simmer..fry up some diced capsicum and onion separately and then add to liquid,  bring to a boil and add 2 teaspoons of cornflour to a small amount of water to make a thin paste and whisk into hot sauce and adjust seasoning..and keep warm.should be thick...carefully  bring canola oil to 180 c and add 5 pieces of fish and coat into batter and cook to golden brown ..dont overcroud oil..let drain and place onto platter and pour over sweet and sour sauce..serve with hot buttered rice..enjoy.


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