Fried Fish in Sweet and Sour Sauce

Sweet and sour sauce is one of common sauce style in Chinese culinary culture which has also become popular among Asian countries. The most popular sweet and sour sauce are Sweet and Sour Pork and sweet sour fried fish which is in this post.

Sweet and sour sauce is usually red in color from the tomato paste. The sweetness comes from the sugar and the sourness comes from the vinegar, I like to use white vinegar instead of black vinegar (Chinese rice vinegar). Some people use black vinegar and would make the sauce a little bit darker in color. A typical from sweet and sour dishes is, the main ingredient (meat or fish) is first coat with flour or batter then fried until crisp.

Fried Fish in Sweet & Sour Sauce (Photo credit : Veronica)

Fried Fish in Sweet & Sour Sauce

Serve : 4

Ingredients :
400 gr white fish, cut into bite size pieces (remove excess water with paper towel)
frying oil

Batter :
6 tbsp all purpose flour
3 tbsp corn flour
1 tsp baking powder
½ tsp salt
½ tsp ground white pepper
1 clove garlic, peel and mince
150 ml water

Sweet sour sauce :
½ onion, peel and slice thinly
1 tbsp cooking oil
50 gr carrots, peel and slice into matchstick form
50 gr frozen peas
2 tbsp tomato paste
3 tbsp tomato ketchup
2 tbsp white vinegar
3 tbsp sugar
½ tsp salt
½ tsp ground white pepper
200 ml water
2 tsp tapioca starch + 50 ml water, mix

Steps :
For the batter, put all ingredients into a mixing bowl then stir them with a balloon whisk until well combined. Put the fish pieces into the batter and mix them carefully until the fish are covered with the batter.

Prepare a frying pan over medium high heat, pour in frying oil and wait until the oil is ready. Put some battered fish into the oil, fry them until golden brown and become crispy. Take them out from the oil and drain onto paper towel to remove excess oil. Repeat this process until finished. Do not crowd the pan to get crispy result. Put the fried fish pieces onto a serving plate. Set aside.

For the sauce. Prepare a pan on medium high heat. Add in cooking oil, the onion and carrots. Fry onion and carrots until fragrance, then add in tomato paste, tomato ketchup, sugar, white vinegar. Stir them for a while then pour in water, season with salt and pepper. Add in peas and stir them again. Turn down the heat and pour in the starch mixture into the sauce to thicken, stir them and turn off the heat.

To serve, pour the sauce onto the fried fish. Enjoy with steamed white rice and another dishes like Sauteed Celery and Shrimp, Sauteed Choysum and Sprouts, Sauteed Chinese Cabbage, Sauteed Mix Vegetable, Sauteed Bokchoy, etc.

Recipe by Veronica

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