I’m into fish cooking these days. I also need to develop my cooking skills on fish. I was also very curious about the fish prices at the supermarket after the bauksit issues. Apparently, the already cut fishes are quite expensive these days.
That is why i have been buying siakap fish and bawal. They are sold uncut and priced about RM10 per piece for medium and even large sizes. Not bad actually.
I would usually remind myself to come a little bit earlier to the supermarket just in case i have to buy one whole fish. Reason being, i want the fish to be cut and just ready to be cook at home. It will take longer time if i buy and cut them myself at home. 10 minutes just to be cut at the supermarket might take 40 minutes for me.
I have been cooking this meal before and most of the time they turned out just alright. But this time……., i am giving myself two thumbs up!!! The fish and the gravy turned out quite tasty. And guess what, it was 90% made from scratch. The balance of 10%, i used the bottled chilli and tomato sauces.
This meal is for 4 people.
COOKING EASY SWEET AND SOUR BAWAL FISH
You need to combine both the chilli and tomato sauces.
SWEET AND SOUR FISH INGREDIENTS
5-6 tablespoon of each chilli and tomato sauces, carrots, cherry tomatoes, red onion, garlic, ginger, chilli(any type) and 3-4 tablespoon of cooking oil.
I also make used of the parsley leaves leftovers. If you don’t have, it’s ok.
HOW TO COOK AN EASY SWEET AND SOUR BAWAL FISH GRAVY
Prepare and focus on the gravy first.
1. In a pot, pour in the cooking oil and saute the red onions, garlic and ginger.
2. Add in chillis and carrots.
3. Stir everything gently.
4. Pour in 500ml -700ml of plain water, depending on the gravy thickness that you like.
5. Pour in both the sauces. Also, it is up to you to adjust the thickness.
6. Stir well and add in the tomato cherries and parsley leaves.
7. Taste. Once you’re satisfied, turn off the heat.
1. If you add in the parsley leaves, the taste of the gravy will be more natural.
2. When i cooked the gravy, i did not add any salt at all because the taste was already good. Thanks to the sauces!
The second process is to fry the fish
I bought 2 large size bawal fish which were cut into two pieces for each fish. You just need to season them with salt and pepper.
It is very important to fry the bawal fish until they are crispy but not too crispy. I seriously don’t enjoy eating soggy fried fish with the sweet and sour gravy.
If you notice in the picture above, i actually fried one part of the bawal fish one by one in the small pan.
During plating, you can pour some gravy onto the fried bawal fish.
This meal is also best eaten with warm rice.
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