Sweet & Sour Chili Sauce
A bold Straits Chinese-style sweet and sour sauce, perfect for whole fish or seafood. Yield approximately 660ml, sufficient for one 700g fish.
Ingredients
- 400g Stingray, cut into chunks
- 125g Chef Justin’s Straits Chinese Sweet & Sour Chilli Paste
- 20g Tamarind, soaked in 50ml warm water
- 1 Stalk lemongrass, crushed
- 200g Fresh pineapple purée (frozen purée is fine)
- 3 Kaffir lime leaves, crushed
- 1g Laksa leaves with stem (optional)
- 10g Galangal, sliced
- 330g Water
- 15g Fish sauce (to taste)
- 5g Sugar
- 1 tsp Thai palm sugar
- 25g Chopped ginger flower (optional)
Vegetable Garnishes
- 30g Lady’s fingers, lightly deep-fried
- 30g Eggplant, lightly deep-fried
- 30g Diced tomatoes
- 30g Diced pineapple
Instructions
- Heat oil in a wok and fry lemongrass and galangal until fragrant.
- Add Chef Justin’s Straits Chinese Sweet & Sour Chilli Paste and cook gently over low heat for 2 minutes.
- Stir in tamarind water, pineapple purée, kaffir lime leaves, palm sugar, sugar, and water. Simmer for 10 minutes.
- Add stingray and cook for 15 minutes until just done. Season with fish sauce to taste.
- Stir in vegetable garnishes, cook for 2 minutes, then remove from heat.
- Garnish with sliced shallots, red chilli, coriander leaves, and ginger flower if available.
Chef’s Notes
This recipe also works beautifully with prawns, squid, sautéed clams, or mixed seafood.
Product Used
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Calories / Energy: 130 kcal Total Fat: 10 g (13%) Saturated Fat: 6 g (30%) Trans Fat: 0 g Cholesterol: 21 mg (7%) Sodium: 990 mg (43%) Total Carbohydrate: 9 g (3%) Dietary Fiber: 2 g (7%) Total Sugars: 6 g Includes Added Sugars: 5 g (10%) Protein: 3 g Vitamin D: 0 mcg (0%) Calcium: 40 mg (4%) Iron: 2.4 mg (15%) Potassium: 71 mg (2%) *Percent Daily Values are based on a 2,000-calorie diet.
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