Marinated Trevally with Vinegar Sauce

“Marinated Fish with Vinegar Sauce”

With this dish, fish is usually deep fried then marinated with a vinegar sauce. Trevally is commonly used for this dish, but any other fatty fish like salmon, chicken or pork will work well. The sourness from the vinegar freshens up the rich and oily flavour from the deep fried fish or meat. If you like a crispy texture, the marinating time can be shortened.

Travellly with Vinegar sauce_MG_9172

Ingredients (For two)

  • Trevally …………….……… 1 Fillet
  • Onion ………………..……. 1/2 Onion
  • Carrots …………………… 1 Small one
  • Flour ……………………… Enough for coating
  • Salt and Pepper ………… A little

*Green capsicum can also be added.

 Vinegar Sauce

  • Vinegar ………………….… 4 tbsp
  • Water …………………….… 100 ml
  • Dashi ………………………. 1 Sachet
  • White wine ……………..…. 100 ml
  • Say Sauce ………….…….. 1&1/2 tbsp
  • Sugar ………………….….. 4 tbsp
  • Chilli ………………….…… A little
  • Salt ……………………….. A little

Instructions 

  1. Slice the onion and carrot. I usually cut the carrots like the photos below.
    slice
  2. Mix all the ingredients for the vinegar sauce then put aside.
  3. Pour some oil into a frying pan then stir fry the sliced onions and carrots.
  4. After the stir fry, put the vegetables into the sauce mixture then put aside.
  5. Cut the Trevally then dry with paper towels.
  6. Lightly put the salt and pepper on the fish then coat with flour.
  7. Put oil in a frying pan then deep fry the floured fish. Cook until it’s browned.
  8. After the deep frying, marinate with the vinegar sauce and vegetables.
  9. Rest for 5 to 10 minutes.
  10. Serve on a plate.

* You can marinate for a few hours to half a day. If you are doing this, keep it in the fridge then reheat before serving.

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