The garoupa can be deep fried and then drizzled with garlicky sweet spicy vinegar. I cooked this style quite often as it is a favourite among my family members. The fish by itself is sweet but when cooked this way it has the added fragrance of the garlic and is spicy and sour.
Ingredients:
- 1 18-inch garoupa
- 5 cloves garlic
- 3 chili padi
- 75-100 ml rice vinegar
- 1 tbsp sugar
- 3 tbsp light soy sauce
- Cooking oil for frying
Method:
- Wash and pat-dry the cleaned garoupa.
- Chop the garlic.
- Chop the chili padi.
- Heat up the cooking oil in a wok.
- When the oil is hot, deep fry the garoupa.
- Fry till the garoupa is cooked. Remove the garoupa from the wok onto a serving plate and set it aside.
- Remove some oil from the wok leaving about 3 tbsp behind.
- Add the chopped garlic to the wok. Stir fry it till fragrant but not brown.
- Add the chili padi.
- Add the rice vinegar. Let it boil.
- Add sugar to the vinegar. Stir till it dissolves.
- Add the light soy sauce. Stir to mix.
- Turn off the fire.
- Ladle up the sauce and drizzle it over the fish.
