Fried Sweet and Sour Pike

The uncut, unskinned fish is rubbed heartily with salt and pepper inside and out, powdered thinly with the cornstarch and fried in a large frying pan in hot peanut oil on both sides at a vigorous temperature for 4-5 minutes. It must be turned carefully so that it does not fall apart.

The oil is drained, the quartered tomatoes, the peeled and sliced cucumber and the leek cut into fine strips are spread on the fish and the sauce made of sherry, vinegar, soy, brown sugar and all spices is poured over it. The fish and vegetables should be cooked over medium heat with the lid closed. Cooked but not pudding soft, the appeal of Far Eastern cooking is that you still have to chew everything together, just like the fish!

Instead of pike, you can also cook the dish with redfish. It is usually served with long-grain rice.

Tip: Always use aromatic spices to refine your dishes!

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