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Sweet-and-Sour Red Snapper

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

DinnerFishSeafoodStir-FrySweet And Sour

Estimated Nutrition

Per Serving Total
Calories 637 kcals 2548 kcals
Carbohydrates 78.7 grams 314.8 grams
Fat 18.2 grams 72.8 grams
Protein 39.6 grams 158.4 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
100
ml
Tomato Ketchup
5
ml
Fish Sauce
A dash
GrainsCereals
50
g
Plain Flour
For dusting
500
g
Sticky Rice
Steamed, for serving
Liquids
200
ml
Fish Stock
May substitute with water
NutsSeeds
1
clove
Garlic
Peeled and crushed to a paste
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
OilsFats
60
ml
Vegetable Oil
Total amount used for sauce and frying
Seafood
600
g
Red Snapper Fillets
Four 150g portions cut into pieces
Vegetables
10
piece
Spring Onion
Trimmed and sliced
5
cm
Ginger
Fresh root, julienned
1
piece
Red Chilli
Seeds removed, chopped
35
piece
Cherry Tomatoes

Steps

  • 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.