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Thai dish recipes: sweet and sour fired white snapper

Serves: 6-8 persons

500 g. white snapper meat or pork

1 egg

5 cucumbers

1 onion

3 fresh tomatoes

1/4 pineapple

1 1/2 limes

3 tbsps cornflour

2 sweet peppers

5 tbsps tomato ketchup

2 cups vegetable oil

2 tbsps sugar

2 tbsps salt

1 tbsp tapioca flour

1.

Rinse the fish meat and chop it into one by two inch pieces. Add the salt, mix well, and leave for 10 minutes. Rinse off the salt, rinsing three times until thoroughly clean. Completely drain the fish meat with a salon cloth.

2.

Beat the egg into the fish meat into the pan piece by piece. Reduce the het by half. Deep-fry the fish until ti becomes crispy and yellow. Take it out and leave to stand.

3.

Chop th sweet peppers, cucumber, onions, tomatoes and pineapple into bite-sized pieces. Prepare the lime juice.

4.

Heat the pan over a medium-high flame. Add the vegetable oil and stir fry all the prepared vegetables. Season with sugar, lime juice, salt, tamato ketchup and stock.

5.

Add the tapioca flour, mixed with water to a thick paste, and stir until the mixture is sufficiently thick. Add the fish meat or pork and stir until well mixed. Serve hot.

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