BBQ
RECIPES
SWEET
AND SOUR SAUCE RECIPE
1
tablespoon oil
2
tablespoons arrowroot
1
medium onion
1
medium carrot
˝
green pepper
˝
red pepper
1
small cucumber
470
g (15 oz.) can pineapple pieces
2
teaspoons grated green ginger
˝
cup white vinegar
2
teaspoons sugar
3
teaspoons tomato sauce
2
teaspoons soy sauce
Water
1
chicken stock cube
Salt,
pepper.
4
shallots or spring onions
Heat
oil and gently sauté peeled and finely-sliced onion, thinly- sliced carrot
and peppers for 2 or 3 minutes.
Drain
pineapple and reserve the syrup; add the pineapple pieces to the pan
with peeled and diced cucumber, stir to combine then remove from pan.
Blend
arrowroot and ginger with vinegar, sugar, tomato sauce and soy sauce and add
sufficient water to the reserved pineapple syrup to measure 1 cup. Add to pan
with crumbled stock cube.
Cook.
stirring, until the sauce boils and thickens, season with salt and pepper.
Return
the vegetables to pan and reheat thoroughly.
Slice
shallots diagonally, add half to sauce.
Spoon
the sauce over the fish and sprinkle with the remaining shallots.
CHINESE
SWEET AND SOUR SAUCE
Combine
1/2 cup brown vinegar, pinch salt, 1 cm (˝ in.) piece crushed, finely-chopped
green ginger, 1 cup canned pineapple juice, 1 teaspoon soy sauce, 3 teaspoons
tomato sauce and ˝ cup sugar in pan.
Blend
2 tablespoons cornflour with 2 tablespoons water, add to the pan and stir
until the sauce boils and thickens; reduce the heat and simmer for 2
minutes.
Drain
and thinly slice 200 g (6 1/2 oz.) can Chinese mixed pickles, add to the
sauce and reheat gently.
Slice
4 shallots or spring onions diagonally, add half to sauce and sprinkle
the remainder over the fish.
Spoon
either of these sauces over cooked whole fish or fish pieces or over cooked
fish fingers.
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