INGREDIENTS
- Grouper 2 fillets
- Corn starch c/n
- impartial oil
- Salsa:
- Rice vinegar 2 tbsp
- Ketchup 4 tbsp
- Candy and bitter sauce ½ cup
- Sugar 1 pinch
- Salt 1 pinch
- Corn starch 1 tbsp
- Pineapple 2 slices
For the fish, draw a quadrillé on every fillet with out reaching the pores and skin. Dredge in cornstarch and fry in scorching oil.
For the sauce, warmth the ketchup in a pan and add vinegar, sauce, sugar, salt and combine. Add the starch diluted in water and end with the diced pineapple.
