{"id":913,"date":"2010-05-30T15:35:35","date_gmt":"2010-05-30T07:35:35","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=913"},"modified":"2015-04-28T16:15:39","modified_gmt":"2015-04-28T08:15:39","slug":"sweet-and-sour-snapper","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=913","title":{"rendered":"A Not So Traditional Nonya Sweet and Sour Snapper Dish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-914\" title=\"Sweet and Sour Snapper\" alt=\"Sweet and Sour Snapper\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Sweet-and-Sour-Snapper.jpg\" width=\"650\" height=\"368\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Sweet-and-Sour-Snapper.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Sweet-and-Sour-Snapper-300x169.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: justify;\">To a mathematician, this might make for an appetising dish because it makes for a perfect S<sup>3<\/sup>.\u00a0 A perfectionist might want to add in yet another &#8216;S&#8217; &#8211; Sweet and Sour Sambal Snapper!<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">This is a &#8216;not-so-traditional-nonya dish&#8217; because I did not add a very important ingredient that was indicated in Chef Shirley Tay&#8217;s recipe &#8211; garlic paste (Sunday Times Special &#8211; July 2009). Thence the use of red onion as a substitute. In addition, it is spicier than the usual piquant standards of Peranakan dishes, by three notches, at least.<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Corn oil: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Ginger: 1 finger length, finely chopped<\/li>\n<li style=\"text-align: justify;\">Red Onion: finely chopped<\/li>\n<li style=\"text-align: justify;\">Tomato sauce: 3 tbsp<\/li>\n<li style=\"text-align: justify;\">Glory Nonya Sambal Chilli sauce: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Sambal belachan: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Fresh chilli: 1 sliced horizontally (for cooking); 1 sliced vertically (for garnishing)<\/li>\n<li style=\"text-align: justify;\">Water: 1 cup<\/li>\n<li style=\"text-align: justify;\">Salt: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Vinegar: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Red snapper fish: 200g, chopped into serving slices<\/li>\n<li style=\"text-align: justify;\">Spring onion: 1 stalk, sliced<\/li>\n<li style=\"text-align: justify;\">Small lime: 1<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Heat oil in frying wok.<\/li>\n<li style=\"text-align: justify;\">Stir fry ginger and onions 1min till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add in tomato sauce and stir fry evenly.<\/li>\n<li style=\"text-align: justify;\">Stir in chilli sauce, sambal belachan and fresh chilli.<\/li>\n<li style=\"text-align: justify;\">Add water and bring to boil.<\/li>\n<li style=\"text-align: justify;\">Add in salt, sugar, vinegar and stir 1min.<\/li>\n<li style=\"text-align: justify;\">Add in snapper and stir. Let simmer for 10min.<\/li>\n<li style=\"text-align: justify;\">Dish snapper and sauce onto plate. Garnish with chilli slices and spring onion.<\/li>\n<li style=\"text-align: justify;\">Top it off with freshly squeezed lime juice.<\/li>\n<li style=\"text-align: justify;\">Serve with hot rice or baguette.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Sweet-and-Sour-Snapper-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-915 alignleft\" title=\"Sweet and Sour Snapper 2\" alt=\"Sweet and Sour Snapper 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Sweet-and-Sour-Snapper-2.jpg\" width=\"650\" height=\"435\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Sweet-and-Sour-Snapper-2.jpg 600w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/05\/Sweet-and-Sour-Snapper-2-300x201.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><\/p>\n<p><em><strong>Tricks<\/strong>:<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">Variants of the Nonya sambal chilli sauce can be used, as seen in the Google Image via the above link.<\/li>\n<li style=\"text-align: justify;\">Do not overcook as the fish meat will fall apart too easily and look messy.<\/li>\n<li style=\"text-align: justify;\">The lime juice plays an important part in bringing out the sourness, as well as enhancing the sweetness, of the sauce!<\/li>\n<li style=\"text-align: justify;\">Add in garlic at step 2 to create the authentic Nonya dish (Ikan Masam Manis).<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n2 persons<\/p>\n<p><strong><em>Fiery rating:<\/em><\/strong><br \/>\n\ud83d\ude08 \ud83d\ude08 \ud83d\ude08 \ud83d\ude08<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=913\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>To a mathematician, this might make for an appetising dish because it makes for a perfect S3.\u00a0 A perfectionist might want to add in yet another &#8216;S&#8217; &#8211; Sweet and Sour Sambal Snapper!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[97,284],"tags":[37,300],"class_list":["post-913","post","type-post","status-publish","format-standard","hentry","category-peranakan","category-seafood","tag-fish","tag-pan-fried"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=913"}],"version-history":[{"count":24,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/913\/revisions"}],"predecessor-version":[{"id":917,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/913\/revisions\/917"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}