Sweet-and-Sour Red Snapper

Crispy fried red snapper fillets served in a tangy ginger and cherry tomato sauce over steamed sticky rice.

Dinner Fish Seafood Stir-Fry Sweet And Sour

Estimated Nutrition

Calories

637

kcal / serving

2548 kcal total

Carbs

78.7g

per serving

314.8 g total

Fat

18.2g

per serving

72.8 g total

Protein

39.6g

per serving

158.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

Tomato Ketchup

Fish Sauce

A dash

GrainsCereals

Plain Flour

For dusting

500

Sticky Rice

Steamed, for serving

Liquids

200

Fish Stock

May substitute with water

NutsSeeds

clove

Garlic

Peeled and crushed to a paste

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

OilsFats

Vegetable Oil

Total amount used for sauce and frying

Seafood

600

Red Snapper Fillets

Four 150g portions cut into pieces

Vegetables

piece

Spring Onion

Trimmed and sliced

Ginger

Fresh root, julienned

piece

Red Chilli

Seeds removed, chopped

piece

Cherry Tomatoes

Method

Heat 30ml of oil in a wok and stir-fry spring onions and ginger for 2 minutes.

Add chilli and garlic and stir-fry for 2 more minutes.

Stir in the ketchup, tomatoes, and fish sauce.

Add 200ml of stock, bring to a boil, and simmer until tomatoes burst.

Dredge seasoned fish pieces in flour on a plate.

Fry fish in remaining oil for 3 minutes per side until golden.

Combine fried fish with the sauce and warm through for 2 minutes.

Serve the fish and sauce over portions of steamed rice.