I work in ...


Content is being adapted
based on your type of business.


Making the Flour Fried Snapper

  • Snapper 1000.0 g
  • Sago Flour 500.0 g
  • Lemon 50.0 g
  • Oil

Making the Sweet and Sour Sauce

  • Garlic 30.0 g
  • Onions 60.0 g
  • Hot Water 200.0 ml
  • Ketchup 200.0 g
  • Refined Sugar 30.0 g
  • Vinegar 30.0 g
  • Sago Flour 30.0 g


  • Chilli 50.0 g
  • Spring Onion 25.0 g
  1. Making the Flour Fried Snapper

    1. Clean the fish. Separate the meat from the bones (fillet). Cut according to your preference.
    2. Set aside. Sprinkle with lime juice. Let stand for 5 minutes, rinse with water. Set aside.
    3. Prepare the container. Add the sago flour. Sprinkle pieces of snapper until blended. Lift it.
    4. Prepare a wok. Heat the oil. Fried pieces of snapper that had been smeared with sago until golden browned. Lift it and drain.
  2. Making the Sweet and Sour Sauce

    1. Prepare a wok. Heat the oil. Saute garlic and onions until fragrant.
    2. Add water and boil until the boiling.
    3. Put the sauce ingredients except the sliced scallions and sago. Stir well. Cook until vegetable wiltered. Insert slices of green onion and red pepper.
    4. Thicken the gravy with liquid sago. Stir well. Lift it.
  3. Serving

    1. Prepare a dish plate. Put the flour and pour fried snapper with sweet and sour sauce.
    2. Serve while still hot.