Fried Fish with Vegetable Stir-fry Sauce
by Editorial Staff
The sauce is made from vegetables with the addition of ginger and apple cider vinegar. Served with fried fish sauce.
Ingredients
- Sole or flounder, fillet – 900 g
- Salted flour – 45-60 g
- Refined sunflower oil – for frying
For the sauce:
- Fresh ginger (thinly sliced) – 2.5 cm
- Bulgarian green pepper (cut into strips) – 0.5 pcs.
- Bulgarian red pepper (cut into strips) – 0.5 pcs.
- Carrots (cut into strips) – 1 pc.
- Garlic (crushed) – 3 cloves
- Onions (cut into rings) – 1 pc.
- Refined sunflower oil – 1 tbsp
- Corn starch – 1.5 tbsp
- Apple cider vinegar – 45-60 g
- Cane sugar – 1 tbsp
- Fish sauce – 1-2 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Chili pepper (cut into thin strips) – 1 pc.
- Water – 450 g
- For garnish (optional):
- boiled rice
Directions
- Wash the fish fillets, dry with a paper towel, and roll in salted flour on all sides.
- Heat refined sunflower oil in a deep frying pan, add fish, fry on both sides, until golden brown. Then transfer the fillet to a plate, cover with foil to keep the fish warm.
- Prepare the sauce. Heat the sunflower oil in a wok or other large skillet, add garlic, ginger, and onion, fry, stirring occasionally, until golden brown, but do not overcook.
- Place the peppers and carrots in the pan and cook, stirring occasionally, for about 1 minute.
- In a bowl, dilute the starch with a little water to form a paste. Add the remaining 450 g of water, vinegar, and sugar, stir well. Add this liquid mass into a pan with vegetables, cook, stirring occasionally, until slightly thickened. Add some salt and fish sauce to the pan.
- Place the fried fish in a skillet with vegetable sauce, heat everything together, and then put in portioned plates, sprinkle with chili, and serve. Serve boiled rice well with this dish.
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