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500g fish fillet
5ml salt
10ml paprika
cornflour for coating
2 medium onions
1 green pepper
1 red pepper
100ml water
2 medium tomatoes, chopped
3 fresh chillies
30ml crushed ginger and garlic
oil for frying
4 curry leaves
fresh dhunia
Sauce
100ml white vinegar
100g sugar
5ml salt
30ml soya sauce
10ml peri peri
10ml fish spice
100ml milk/ cream/ coconut milk
10ml cornflour
Slice filler into 5cm pieces. Season with salt and paprika. Coat lightly with cornflour. Let stand. Meanwhile, prepare sauce. In saucepan, combine all sauce ingredients except cornflour. Bring to boil. Then thicken with cornflour mixed with a little water Stir over medium heat until sauce thickens. Remove.
Cut onions and peppers into slices. Put into saucepan. Add water and bring to boil. Add more water it necessary. Add chopped tomato, chili, garlic and ginger. Simmer for 5-8min. Add to sweet and sour sauce. Keep warm. Heat oil and fry fish till lightly brown. Drain on absorbent paper and cool. Place in prepared serving dish. Pour sauce over fish and place under hot grill for 5min. Garnish with dhunia. Serve with veggies.
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