Mango Salsa Fish

 

Chinese dish is my family favourite and my personal favorite is fish. Weekend is always special lunch at home since the household will be at home to enjoy home cooked meal. One of such weekend, I cooked full meal of Chinese inspired dishes and this sweet and sour fish is one of it. This mango salsa fish is one of the dish is one of the item we ordered when we dined in on one of the Chinese restaurant. 

I managed to grab the freshest siakap or sea bass in our wet market and made this delicious fish. The chunky pineapple adds texture to the dish and the signature sour taste derived from orange juice,pineapple juice and vinegar. As for the sweet flavour sugar and honey plays the part. When it comes to Chinese dishes serving hot is the key to enjoy the maximum flavour. Goes well with white rice. 

Ingredients 

1 siakap or any white flesh fish,medium sized

1 semi ripe mango, cut into chunks 

1 red chilly, sliced

1 large red onion, sliced

For The Mango Sauce

1/4 cup pineapple juice 

1/4 mango juice

1 tbsp honey 

Salt to season 

1 tbsp ketchup

2 tbsp corn starch, dilute with 1/4 cup water

For Coating

1/2 cup all purpose flour 

1/4 cup cornstarch 

Salt to season 

1 tsp black pepper powder 

Oil for deep frying 

In a large plate combine all the ingredients listed under "For Coating" except the oil.

Smear the flour mixture evenly to coat the fish.

Heat oil in a wok and deep fry the fish on both sides for 3-4 minutes on each side or till the fish are done.  Remove from wok and place in a plate line with kitchen towel to drain excess oil.

In a bowl mix pineapple juice, mango juice,  vinegar, ketchup,honey and salt. Stir and keep aside. 

Heat a wok, add 2 tbsp oil and sautee the onion and red chilly for 30 seconds and keep aside.

In the same wok add the prepared vinegar mixture. Once it started to boil,  reduce heat and simmer for 6-8 minutes. Add the mango chunks and the diluted cornstarch and cook till the sauce thickened. Once the sauce thickened, off the flame. 

Place the fried fish on a serving plate and drizzle the sauce all over the fish.

Serve immediately.