Ingredients
1 Taiwan Ngor (approximately 1 kg)
Half a bowl of flour
1 tsp salt
1 tsp pepper
1 cup of cooking oil
1 small cucumber
1 slice of pineapple
2 heaped tbsp minced garlic
3 tbs lemon sauce
3 tbs tomato ketchup
1 tbsp fish sauce
1 tbsp corn flour
3 tbsp water
1 big red chilli or 3 chilli padi
Method
1. Gut, scale and fillet the fish.
2. Cut the fish diagonally into strips approximately 1 inch think.
3. Pat dry and season with the salt & pepper.
4. Cover and set aside in fridge.
5. Cut cucumber (remove seeds, skin optional) and pineapple into cubes.
6. Remove seeds and cut chilli into strips, set aside.
7. Take fish out from fridge, add flour and toss to coat.
8. Heat oil in a wok. Put in fish strips and fry till golden brown.
9. Remove from wok and place in serving dish.
10. When remaining oil heats up again, fry minced garlic till fragrant.
11. Add tomato, lemon and fish sauce.
12. When mixture bubbles, add cucumber, pineapple cubes and toss.
13. Lower the heat. Add water to cornflour and mix evenly.
14. Add cornflour mixture slowly to the sauce while stiring. The sauce will become thicker in consistency.
15. Pour sauce over fish and garnish with the cut chilli, serve immediately.
