Szechuan Snapper with Sweet and Sour Sauce

 


 

Szechuan Snapper with Sweet and Sour Sauce

In this instructional video, you can see how easy it is to make this beautiful Scechuan Snapper dish using the Krio Creative Flavours range.

 

INGREDIENTS
  • 2 Snapper (500g each)
  • 10g Szechuan seasoning
  • 50g Shallots
  • 30g Ginger
  • 20g Garlic
  • 30mL Vegetable oil
  • 5mL Sesame oil
  • 30mL Chinese rice wine
  • 30mL Rice vinegar
  • 15mL Soy sauce
  • 100mL Tomato purée
  • 50g Palm sugar
  • 50g Flour

 

EQUIPMENT & SKILLS

KEY INGREDIENT: Sauces, snapper, spices
KEY SKILLS: Fish cookery
EQUIPMENT NEEDS: Chef’s knife, pan scissors
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
DIFFICULTY:★☆

 

PREPARATION STEPS:
  1. Preheat the oil to 180°C
  2. Scale the fish and remove the fins, then make diagonal incisions into the fillets on either side
  3. Rub in the Szechuan seasoning and marinate in the fridge for 30 minutes
  4. Cut the shallots and ginger into strips. Slice the garlic

 

COOKING STEPS:
  1. Heat the oils and fry off the garlic, ginger and half the shallots. Add the wine, vinegar, soy sauce, palm sugar and tomato purée and simmer for 2 minutes
  2. Coat the fish in the flour and shake off any surplus. Deep-fry at 180°C for 5-8 minutes depending on the thickness of the fish
  3. Remove the fish and place onto absorbent paper

 

PLATING:
  • Pour the sauce onto a warmed plate, place the fish on top and sprinkle with the remaining shallots snapper