1 snapper fish (size 600 g)
300 g tapioca flour
50 g wheat flour
10 g chicken powder
2 g salt
5 g white pepper / black pepper powder
700 ml cooking oil
Sweet and sauce sauce:
330 g tomato sauce
160 ml water
16 g fish sauce
33 g oyster sauce
33 g worcestershire sauce
16 g sesame oil
26 g rice vinegar
166 g sugar
33 g chicken powder
15 g garlic (coarsely chopped)
15 g cooking oil
30 g bid red chili (deseeded and sliced into 1 cm thick pieces)
30 g large green chili (deseeded and sliced into 1 cm thick pieces)
15 g leeks (sliced into 1 cm thick pieces)
30 g pineapple (optional)
Fillet the fish and slice into 1cm thick pieces.
Set aside the fish bones.
Wash the fish meat thoroughly, then put it in a bowl.
Crack 1 egg and add to the fish. Add the wheat flour, chicken powder, salt, white pepper / black pepper powder. Mix well to combine.
Prepare a frying pan with cooking oil on medium heat.
Pour the tapioca flour into a bowl or dish.
Coat each piece of fish by dipping it into the tapioca flour.
Fry the fish pieces until golden brown and set aside.
After frying the fish meat, coat the fish bones with the tapioca flour and fry until golden brown. Set aside.
When doing the fillet, try not to break the spine of the fish when removing it, so it is easier to fry later.
Heat the oil in a saucepan on medium heat.
Then sauté the chopped garlic until fragrant.
To the pan, add the big red chili, big green chili, leeks, pineapple (optional).
Sauté until the vegetables have softened.
Then add water, fish sauce, oyster sauce, worcestershire sauce, sesame oil, rice vinegar, sugar and chicken powder. Mix well.
Cook the sauce until it thickens. then set it aside.
Adding pineapple to the Sweet and Sour sauce is optional as without pineapple the sauce itself will be sour. If you prefer a more sour sauce, go with the pineapple!
Place the fried fish bones on your serving plate, then arrange the fried fish fillets on top of the fish bones.
Pour the sweet and sour sauce over the fish.
It is now ready to serve!