fish
Fish:
* 1 tail carp
* 1 clove garlic, crushed
* 1 teaspoon salt
* 1 orange juice, take the water
* 3 tablespoons cornstarch
Sauce:
* 2 cloves garlic, crushed
* 1 piece of onion, cut into thin round
* 1 leek, cut thin oblique
* 1 red chilli, cut into thin oblique
* 2 cm ginger
* 1 cucumber, seeded, sliced into the match
* 1 piece of carrot, sliced into the match
* 5 tablespoons tomato sauce
* 2 teaspoons cornstarch
* 150 cc of water
* 1 teaspoon salt
* 1 teaspoon granulated sugar
* 1 / 2 teaspoon pepper powder
* 1 / 2 teaspoon vinegar
* 2 tablespoons oil
How to make
Fish: mix garlic, salt, and lime juice, mix well, then the carp lumurkan to mix, let stand about 10 minutes, drain.
Slices of fish body, coat fish with cornstarch to mix, then fry in hot oil until cooked and a lot of dry, lift, set aside.
Sauce: heat the oil, then add the garlic and onions, stir-fry until yellow.
Enter scallions, red peppers, ginger, cucumber, carrot, tomato sauce, salt, sugar, pepper powder, and vinegar, stir well.
Enter the cornstarch mixed with water, stir well, cook until done and sauce thickens, remove.
Siramkan sauce over the fish had been fried just before serving.
