Sweet and sour fish - 糖醋鱼

Sweet and sour fish - 糖醋鱼

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Ingredients:
1 rainbow trout (Oncorhynchus mykiss)
1 tbsp cornstarch
2 spring onions
4 cm jahe
5 cloves of garlic
2 tbsp oil

Ingredients sauce:
1 tbsp Shaoxing rice wine
1 tbsp light soy sauce
3 tbsp white rice vinegar
1 tbsp palm sugar
1/2 tsp white pepper
1/2 tsp salt
3 tbsp tomato ketchup / saus tomat (see recipe)
120 ml of water

Garnish:
coriander, chopped

Preparation:
Clean the fish and remove the scales. Cover the fish with the cornstarch. Score the fish on both sides. Cut the jahe julienne, the garlic and spring onion into thin slices. Mix the ingredients for the sauce well.
Heat the oil in a pan and add the fish. Then continue frying on medium-high until the fish has turned golden brown (about 2 minutes on each side). Then slide the fish to the side in the pan. Then add the spring onion, jahe and garlic and fry, while stirring, for 30 seconds.
Then add the sauce and bring it to the boil. Then cover the pan and stew the fish on low heat for 10 minutes (5 minutes on each side).
Sprinkle the coriander on top and serve.