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Fried Fish with Chili Sauce

A light and tasty sweet and sour dish. You can use shrimp or chicken instead of fish.
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Ingredients Method

Ingredients
  

  • 1 fresh water fish I think we used sea bass this time, but you can also substitute with shrimp or chicken chunks
  • 1/4 cup all purpose flour for dredging fish
  • 1/4 cup sweet basil leaves only
  • 1/3 cup chicken stock
  • 1 tablespoon corn flour mixed with about 1 tablespoon of water
  • 3 cloves garlic
  • 1 red spur chili
  • 2-3 small hot chili’s depending on how spicy you want it
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1/4 tsp salt

Method
 

  1. Clean fish from bones and cut into 1″ chunks, at an angle, and lightly dredge with flour.
  2. Heat oil in wok over medium heat (or any pot). When hot, fry fish and cook until golden brown.
  3. In the meantime, pound red spur chili, small hot chili’s and garlic into a paste in a mortar, set aside.
  4. Bring vinegar, water, salt and sugar to a boil and lower heat to simmer until sugar has dissolved well.
  5. Heat oil in wok and add garlic paste mixture and cook for a minute then add vinegar mixture and chicken stock and stir well. Cook for a minute.
  6. Add as much corn flour slurry to lightly thicken the sauce, if needed.
  7. Add basil leaves and stir well for 10 seconds and pour over fried fish.