Recipe courtesy of Cheryl Smith
Fried Red Snapper in Sweet and Sour Sauce
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1431
- Total Fat
- 93
- Saturated Fat
- 7
- Carbohydrates
- 99
- Dietary Fiber
- 2
- Sugar
- 47
- Protein
- 50
- Cholesterol
- 84
- Sodium
- 1258
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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
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
Kosher salt
Freshly ground black pepper
Directions
- 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:
- 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.
Cook’s Note
If you like it spicy, add sambal oelek, garlic chili sauce to season.