Preparation

once the fish is clean, dry the fish well, inside and outside, salt it and pass it through cornstarch. give some cuts on the presentation surface so that we make some diamonds, but the cuts that do not reach the spine, to prevent the meat from coming off. fry the fish until it takes on a nice color, remove it to the serving dish. sauté the onion and garlic in 2 tablespoons of oil, add the tomato, pineapple, cucumber and pepper, sauté the whole for a few seconds. Add the ingredients for the sauce, except the cornstarch and water, when it starts to boil you add the cornstarch in the water and cook it a little until the sauce thickens. put the sauce over the fish and serve.

Ingredients

  • 1 whole fish of 600/700 grams, (bream, snapper, carp, sea bream etc.)
  • 1 tomato chopped, (without skin, or seeds)
  • 2 tablespoons of chopped pineapple
  • 2 tablespoons of chopped cucumber
  • 1 red bell pepper, chopped
  • ½ onion, chopped
  • 2 garlic cloves, finely chopped
  • oil for frying
  • cornstarch to batter
  • for the sweet and sour sauce:
  • 1 teaspoon cornstarch
  • 1 tablespoon of water to dissolve the cornstarch
  • 3 tablespoons tomato paste
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • a splash of salt
  • 6 tablespoons of water.