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!