Sweet and Sour Fish
Ingredients
Coating
• Fish filet 400 grams cut into 1-inch cubes
• Corn starch 2 tbsp
• All-purpose flour 2 tbsp
• Salt 1/2 tsp
• Black pepper powder 1/2 tsp
• Oil for shallow frying the fish
Fish Sauce
• Tomato puree 1-2 tbsp (I prefer 2tbsp)
• Chili sauce 3 tbsp
• Lemon juice 1 tbsp
• Brown sugar 2 tbsp
• Shan Plum chutney 3 tbsp
• Water 1/2 cup
Cooking
• Oil 1 tbsp
• Onion1 small, cut into 1-inch cubes
• Green, red and yellow bell pepper 1/2 each, cut into 1-inch cubes
Slurry
• Corn starch 2 tbsp
• Water 1/4 cup
Preparation
1. Coat fish slices thoroughly in potato or corn starch. Shake off the excess and discard. Set aside.
2. Heat oil in a pan over high heat till hot.
3. Add fish pieces and fry for 3 minutes until golden in color. If the oil is not too hot then fish will take more time to turn golden and will be chewy and dry.
4. Take the fish out and keep aside.
5. In a wok, heat 1 tbsp oil and add onion and bell peppers. Saute on high heat until vibrant in color (just 1 minute). Take out and keep aisde.
6. and cook for 2-3 minutes.
7. In the same wok, mix the ingredients of the fish sauce and cook for 2-3 minutes. Discard the plum seeds if any.
8. Add fried fish pieces and sauted veggies to the sauce and add more water to adjust the consistency. On high heat bring to a boil and add corn starch slurry (as needed) and stir until the gravy is glossy and transparent again.
9. Serve with boiled or Chinese rice. Enjoy!
Sweet and Sour Fish
Ingredients
- Coating
- Fish filet 400 grams cut into 1-inch cubes
- Corn starch 2 tbsp
- All-purpose flour 2 tbsp
- Salt 1/2 tsp
- Black pepper powder 1/2 tsp
- Oil for shallow frying the fish
- Fish Sauce
- Tomato puree 1-2 tbsp I prefer 2tbsp
- Chili sauce 3 tbsp
- Lemon juice 1 tbsp
- Brown sugar 2 tbsp
- Shan Plum chutney 3 tbsp
- Water 1/2 cup
- Cooking
- Oil 1 tbsp
- Onion1 small cut into 1-inch cubes
- Green red and yellow bell pepper 1/2 each, cut into 1-inch cubes
- Slurry
- Corn starch 2 tbsp
- Water 1/4 cup
Instructions
- Coat fish slices thoroughly in potato or corn starch. Shake off the excess and discard. Set aside.
- Heat oil in a pan over high heat till hot.
- Add fish pieces and fry for 3 minutes until golden in color. If the oil is not too hot then fish will take more time to turn golden and will be chewy and dry.
- Take the fish out and keep aside.
- In a wok, heat 1 tbsp oil and add onion and bell peppers. Saute on high heat until vibrant in color (just 1 minute). Take out and keep aisde.
- and cook for 2-3 minutes.
- In the same wok, mix the ingredients of the fish sauce and cook for 2-3 minutes. Discard the plum seeds if any.
- Add fried fish pieces and sauted veggies to the sauce and add more water to adjust the consistency. On high heat bring to a boil and add corn starch slurry (as needed) and stir until the gravy is glossy and transparent again.
- Serve with boiled or Chinese rice. Enjoy!