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Ingredients: • 1 whole fish about 450-900 grams preferably porgy, sea bass or gourami • 1 teaspoon salt • 1 egg • 2 tablespoon plain flour • cooking oil for deep frying Sweet and Soy Sauce: • 2 teaspoon light soy sauce ( kecap asin ) • 3 teaspoon corn flour (cornstarch) mixed with 4 tablespoon water • 1 tablespoon tomato sauce (ketchup) • 60 ml ( ¼ cup)vinegar • 125 ml ( ½ cup ) water • 4 tablespoon sugar Garnishing: • Julienned carrot • Julienned capsicum (bell pepper) • Small pineapple pieces • Thin Tomato wedges Preparations: • Scale fish with a dull knife and remove the entrails. Wash well. Make two diagonal slits on both sides. Rub prepared fish with salt. • Mix egg with flour and rub over fish, both inside and out • Heat sufficient oil for deep-frying and cook fish until brown. Remove from oil and drain. Place on an oval platter and keep warm. • Bring all sauce ingredients to the boil, stirring constantly. Pour over fish just before serving. • Garnish fish with any or all of recommended ingredients. They may be fried lightly before serving.
Cook Indonesian
