Sweet & Sour Garoupa

We were given a gigantic garoupa and were asked to cook it for our usual Sunday night dinner. When it comes to a fish, I am at my wits' end. The only fish I always cook is Tenggiri and preparation method is always frying after marinated it with chili powder and tumeric powder. By the way, that reminds me of a question niggling at the back of my mind. Does anyone know what Tenggiri is called in English? Ok, back to the garoupa. Hubby was entrusted with the task of thinking how to cook this expensive fish. He browsed the web for numerous recipes and finally decided on sweet & sour style, a recipe he got from kuali.com. He improvised the recipe and I'm posting his improvised recipe here. For the sauce part, I suggest you mix them all in and taste it first. Tweak the sauce ingredients to suit your taste. The dish was rated good by generally most of the gang but I reckon if it wasn't good, no one would dare to utter a word as well. But seriously, it tasted good and I'm not saying this because it was cooked by my hubby :D

Ingredients 600g to 700g garoupa fish, clean and make slanting slashes on both sides some cornstarch

1 egg beaten

1 green capsicum, cut into small square

1 red capsicum, cut into small square

1 small cucumber, cut into small square 1 onion, sliced thinly

2 tomatoes, quartered 1 tbsp ginger, sliced thinly 2 to 3 tbsp oil

Garnishing:

1 stalk Chinese coriander, cut into 3cm-4cm lengths 1 red chilli, sliced thinly

Sauce (combine): 1/2 cup tomato sauce 1 tbsp chilli sauce 1 tbsp oyster sauce 1 tbsp lemon juice 2 to 3 tbsp water

1 tbsp sugar some salt Dash of pepper 1 tsp light soy sauce 1 tsp sesame oil

Method:

Pat fish in beaten egg and dredge in the cornstarch. Deep fry in hot oil until crispy and golden brown. Put on a serving platter.Fry onion and ginger in heated oil until fragrant. And in all the cut vegetables. Stir in sauce ingredients and mix well. Bring to a boil. Pour sauce over fish and garnish before serving.