Thursday, December 09, 2010

Sweet and Sour Galunggong Recipe


200 g Galunggong or Mackerel Scad
3 tbsp Cornflour
Canola oil
Red Bell Pepper

1 clove Garlic
1 thumb-size Ginger
1 tsp Canola Oil
Drizzle of Chinese Rice Wine
2 medium Fresh Tomato, sliced
1 tsp Sugar
Salt & Pepper

Coat the fish with salt, pepper and cornstarch.
Deep fry in canola oil until brown and crispy.
Set aside.

To make the sauce, saute garlic and ginger until fragrant.
Add fresh tomatoes.
Add a pinch of salt and pepper, 1 tsp sugar.
Drizzle with Chinese rice wine.

Add the red bell pepper and pineapple slices.
Simmer for 3 minutes.

Pour the sauce over the golden fried galunggong.


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