Fried Red Snapper in Sweet and Sour Sauce
- 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.
Copyright 2003, Cheryl Smith, All Rights Reserved