Marinating prawns in bicarbonate of soda is a common trick to ensure they’re plump and juicy when cooked. It’s called ‘velveting’ as it also gives them a lovely smooth texture – and it works just as well with meat and fish. Bicarb is alkaline, so lowers the pH of the protein which prevents the muscle fibres from contracting too much during cooking, therefore they retain more moisture and stay juicy. Use any firm white fish fillets, or even prawns, for this recipe. I often serve roti with my sweet & sour fish (see video below), but steamed rice works well too.
Serves 2
Black Vinegar Sauce
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