Fish sweet-sour

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 50 g Flour
  • 50 g Cornstarch
  • 7-10 Tbsp Salt
  • 1/2 TEASPOON Baking Powder
  • 125 ml Mineral water
  • 1 TABLESPOON Milk
  • 1 red, yellow and green peppers
  • 1 medium onion
  • 200 g Basmati rice
  • 2 TABLESPOONS and 1 l oil
  • 150 g sweet-hot Asian chili sauce
  • 600 g Fish fillet (e.g. redfish)
  • 3-4 Tbsp Soy sauce
  • 7-10 Tbsp Coriander

Directions

  1. 1

    Mix flour, starch, 1/2 teaspoon salt and baking powder. Add mineral water and milk, stir until smooth. Put the dough in a cool place. Clean, wash and cut the peppers into strips. Peel and chop onion. Cook rice in boiling salted water according to package instructions. Heat 2 tablespoons of oil, fry the paprika and onion.

  2. 2

    Fry for 5 minutes. Stir in sauce and 100 ml water, bring to the boil and simmer on low heat for 5-8 minutes. Wash the fish, dab dry and cut into cubes. Pull the fish through the dough in portions and fry in 1 litre of hot oil. Drain on kitchen paper. Season paprika vegetables with soy sauce and serve with fish and rice. Garnish with coriander

Nutrition Facts

KCAL
640 kcal
CARBS
81 g
FATS
21 g
PROTEINS
34 g

Categories & Tags

Main DishesFish