- 2 tablespoons cornstarch
- 6 tablespoons all-purpose flour
- 1 pound red snapper fillets, cut into 1 1/2-inch cubes
- Kosher salt
- Freshly ground black pepper
- Oil, for deep-frying
- Sweet and Sour sauce, recipe follows
Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.
Sweet and Sour Sauce:
1/4 cup small diced onions
2 tablespoons chopped fresh ginger
3 tablespoons canola oil
1/2 cup ketchup
1/2 cup duck sauce
1/4 cup rice wine vinegar
2 to 4 tablespoons raw sugar, or white, brown, or purple
Freshly ground black pepper
Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes,
add water to desired consistency if sauce is too thick. Season with salt and pepper.
Chef Note: If you like it spicy, add sambal oelek, garlic chili sauce to season.
Yield: about 2 1/2 cups
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.