Sweet and Sour Fish

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1kg fish, scaled
Salt and pepper
Chili
Carrot, sliced round
Spring onions
1 slice of olive
Canola oil
Garlic, minced
Onion, minced
Ginger, sliced round
250g tomato sauce
Pineapple juice

Stuff fish with chili and ginger. Arrange fish in a steamer, sprinkling salt and pepper on top. Steam fish in a steamer for 20 to 30 minutes. Remove fish from steamer. Blanch the carrots for 1 minute in the boiling water in the steamer.

Transfer fish to a serving dish. Arrange the carrots as scales, spring onions as head,  and chili as tail. Add the olive slice as eye. add the pineapple tidbits on the side.

In a pan, saute garlic, onion, and ginger and let cook. Add tomato sauce and pineapple juice. Let simmer for 5 minutes. 

Pour in the arranged platter of fish. See video here. 





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