Perfectly Pan Fried Grouper With Juicy Sweet Sour Pineapple Sauce
A Flavourful Dish, Full of Luck and Joy
Good to Know
Fish serves as an abundant source of protein and protein on the other hand is essential for repairing damaged body parts and building new tissue.
|1||Grouper, cleaned (medium-sized, about 500 g)|
|1 teaspoon||MAGGI® CukupRasa™|
|1-2 tablespoons||corn starch, for dusting fish for frying|
|2-3 tablespoons||cooking oil|
|150 g||pineapple, cut into 2 x 3 cm pieces|
|1||green capsicum/bell pepper, deseeded and cut into 2 x 3 cm pieces|
|1||onion, cut into 10 wedges|
|For the sauce (mix together):|
|3 tablespoons||MAGGI® Chilli Sauce|
|4 tablespoons||MAGGI® Tomato Ketchup|
|1 teaspoon (or to taste)||MAGGI® CukupRasa™|
|2 tablespoons||vinegar (or 3 tablespoons of lime juice)|
|1 teaspoon||corn starch|
|2 stalks||coriander (leaves only)|
|2 stalks||spring onion, shredded|
- Firstly, scale the Grouper and remove its gills; gut the fish and clean it.
- Next, wash and pat the fish dry with paper towels. Then, score each side diagonally 3 times.
- When that is done, rub the fish with MAGGI® CukupRasa™ and allow it to marinate for 1 - 2 hours.
- In a wok or non-stick pan, heat 2 – 2 ½ tablespoons of cooking oil until almost smoky.
- Dust the fish with corn starch to prevent it from sticking to the pan when frying. Once it is coated well, shallow fry the grouper until it turns nice and brown on both sides. Dish out onto a plate once it’s cooked.
- Next, prepare the sauce. Heat the remaining oil in the non-stick pan. Add sauce mix, onion and capsicum. Stir well.
- Once the gravy has been brought to a boil, allow it to simmer on low heat for another minute.
- Pour the gravy with the pineapple and capsicum over the fried fish. Finally, garnish with coriander and spring onion and enjoy the dish while hot.
Energy 261 Kcal