Tuesday, 24 February 2009

Sweet & Sour Fish Fillet

Food for thoughts "There is only sweet & sour pork" in authentic Chinese cuisine. I think this is an understatement. My great grandparents hailed from southern province of China ( Foochow in the province of Fujian) and settled down in Malaysia in the early 20th century. Apparently most of our authentic cuisines are base on sweet and sour style. Be it pork, fish, fish maw, chicken, sea cucumber, crab were cooked in sweet and sour style.
Tonite I cook sweet and sour fish fillet. Very nice indeed.

Sweet and Sour Fish Fillet
Ingredients (good for 4 persons)
  • 500 gm boneless white meat fish fillet(red snapper, grouper, cod)
  • 4 tbsp corn flour for coating
  • oil for frying
  • 4 tbsp tomato sauce+2 tbsp Thai sweet chilli sauce+1 tbsp lemon/lime juice+1 tsp oyster sauce+1 tsp light soya sauce+1/2 tsp sesame oil+1/2 tbsp castor sugar+ 4tbsp water
  • 2 medium tomatoes quartered
  • 1 big onion diced
  • 1/2 red chilli sliced
  • 1/2 tbsp vegetable oil
  1. Sliced the fish into 1 cm thick slices. Coat with corn flour.
  2. Heat a wok/pan, pour in oil and deep fry the fish on high heat for about 2mins until slightly golden brown.Removed and drain with paper towel.
  3. In a pan, heat 1/2 tbsp oil, stir fry the onion and chilli till fragant. Pour in the sauces and stir nicely. Once simmering, throw in the tomatoes and off the light. Add the fried fish fillet and coat with sauce.
  4. Served hot with rice.
We grew up with sweet and sour dishes :-), so there it's lot more to only Sweet and Sour Pork.


Algernond said...

should make more effort to spread the sweet & sour word..... don't be shy now.....

Christine Toh said...

You should try though:-)

Lilei said...

Hi Christine, I am going to try this recipe tonight as my fiance does not like fish with bones. Does coating the fish in just cornflour produce a crispy batter or is it quite soft? Thanks!