Angsio, Red Snapper Angsio

Written by on June 14, 2012 in Java Culinary, Java Culinary Chinese with 0 Comments

Kekap  Angsio,  Red Snapper Angsio


325 grams red snapper fillets, cut into small pieces
1 lime
1 tsp garlic powder
peppercorn, ground
spanish olive oil
fresh bread crumbs

Sweet Sour Sauce
2 gloves garlic, bruised
1 cm ginger, finely sliced
1 medium onion, finely sliced
2 medium carrots, julienne
3 tbsp sweet chili sauce
4 tbsp ketchup
2 tsp fish sauce
2 tsp fresh lime juice
1 tsp sugar
300 ml water
1 tsp cornstarch, disslove in water
1/2 tsp sesame seed oil
oil to stir fry
salt and ground blackpepper as desired


1. Preheat oven at 375F.
2. Drizzle lime juice over the fillets, flip them over couple times. Let stand for 15 minutes.
3. Drizzle a small amount of spanish oilive oil and sprinkle garlic powder, salt and ground pappercorn over the fillets. Let them stand for 10 minutes more. Coat wwith bread crumbs.
4. Line baking pan with parchment paper and put coated fillets in a baking pan.
5. Bake for 2 0- 30 minutes or until done.

Sweet Sour Sauce
1. Stir fry onion, ginger and garlic unti fragrant. Add carrot and cook until a hlf done.
2. Add sweet chili sauce, ketchup, fish sauce, sugar and water. Stir evenly and bring to a boil.
3. Add salt, ground black pepper, lime juice, sesame seed oil and cornstarch mixture. Stir evenly and set aside.

Serve breaded red snapper in a serving plate and pour sweet sour sauce over.


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