Ingredients with Measurements:
- 500g Bokkoms (dried and salted fish)
- 1 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup water
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
Special equipment needed:
- Large bowl
- Whisk
- Saucepan
- Skillet
Step-by-step instructions:
1. Soak the bokkoms in a large bowl of water for 30 minutes to remove excess salt. Drain and pat dry with paper towels.
2. In a saucepan, combine the white vinegar, brown sugar, soy sauce, ketchup, water, garlic, ginger, and red pepper flakes. Whisk until well combined.
3. Bring the sauce to a boil over medium heat, then reduce the heat to low and let it simmer for 10 minutes.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the sauce and whisk until the sauce thickens. Remove from heat.
5. In a skillet, heat the vegetable oil over medium-high heat. Add the bokkoms and cook for 2-3 minutes on each side until crispy.
6. Serve the bokkoms with the sweet and sour sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
Temperature:
- Saucepan: medium heat
- Skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 8g
- Carbohydrates: 25g
- Protein: 34g
Substitutions for ingredients:
- Bokkoms: any dried and salted fish can be used
- White vinegar: rice vinegar or apple cider vinegar
- Brown sugar: honey or maple syrup
- Soy sauce: tamari or coconut aminos
- Ketchup: tomato paste or barbecue sauce
- Cornstarch: arrowroot powder or potato starch
- Vegetable oil: canola oil or peanut oil
Variations:
- Add chopped scallions or cilantro to the sauce for extra flavor.
- Use the sweet and sour sauce as a marinade for chicken or pork.
- Serve the bokkoms with a side of steamed rice or noodles.
Tips and tricks:
- Make sure to soak the bokkoms in water to remove excess salt before cooking.
- Use a non-stick skillet to prevent the bokkoms from sticking.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store leftover sweet and sour sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the bokkoms in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the bokkoms on a platter with the sweet and sour sauce in a small bowl on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a crisp white wine or light beer.
Suggested side dishes:
- Steamed vegetables
- Fried rice
- Stir-fried noodles
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add a little more water to thin it out.
- If the bokkoms are too salty, soak them in water for a longer period of time.
Food safety advice:
- Make sure to cook the bokkoms to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Bokkoms is a traditional South African delicacy made from dried and salted fish.
Flavor profiles:
- Salty, sweet, sour, and spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: South African