Pomfret is a great fish for this sweet and sour fish. This fish is highly suitable for pan-frying as the skin does not come off easily -due to its' firm flesh and relatively non-fishy flavour. This sauce is delicious with other seafood as well like squid, crabs and shrimp, just to name a few.
1 black pomfret, scaled and cleaned
3-4 tomatoes, quartered
2 cups fresh pineapple cubes
3 cloves garlic, minced
For the sauce:
7 tbsp of ketchup
2 tbsp of chilli sauce
1 tbsp of white vinegar
2-3 tbsp of sugar
1 tbsp of soy sauce
First, use a knife and slightly make a cut across the body of the fish, next lightly rub both sides with a small amount of salt, this is to minimize the sticking of the fish to the pan while pan-frying.
Pan-fry with low heat to ensure that the flesh of the fish is cooked as well. Once the fish is cooked, remove and place on a serving dish.
Prepare the sauce by mixing the ingredients above, it is important to do a taste test and you can play around with the ingredients listed above depending on your taste preferences.
Now, saute the garlic till fragrant. Add the tomatoes and pineapple cubes. Stir-fry for awhile before adding the previously prepared sauce. Bring to a boil and pour over the fish.
Serve hot with plain rice.