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Sweet And Sour Fish

Chinese.wok's picture
Ingredients
  Fish fillets 14 Ounce (Cod, Haddock Or Plaice, Etc, 350 - 400 Gram)
  Light soy sauce 1 Tablespoon
  Chinese rice wine/Brandy 1 Teaspoon
  Egg 1 , beaten
  Plain flour 3 Tablespoon, mixed with 1 tablespoon water
  Water 1 Tablespoon, mixed with flour
  Oil 2 Cup (32 tbs) (For Deep Frying)
For the sauce:
  Seasoned oil 1 Tablespoon
  Onion 1⁄2 Small, cut into small thin slices
  Carrot 1⁄2 Small, thinly sliced diagonally
  Cucumber 1⁄4 , halved lengthwise, then sliced diagonally
  Garlic 1⁄2 Teaspoon, finely chopped
  Soft brown sugar 2 Tablespoon
  Rice vinegar 3 Tablespoon
  Tomato sauce 1 Tablespoon (Ketchup Or Puree)
  Stock/Water 4 Tablespoon
  Cornflour paste 2 Teaspoon (Thin)
  Sesame oil 2 Drop
Directions

GETTING READY
1. To prepare the fish dry them well, then cut it into matchbox-size pieces and marinate in the soy sauce and wine for 10-15 minutes.

MAKING
2. In a bowl make a batter with the egg and flour.
3. Coat the fish pieces with the batter.
4. Deep-fry them in hot oil for 2-3 minutes until golden brown, remove and drain.
5. Wipe the wok clean, heat the tablespoon of fresh oil until hot and stir-fry the vegetables with the garlic for about 1 minute.
6. Add the soy sauce, sugar, vinegar, tomato sauce and stock or water.
7. Bring to the boil and add the fish, blending well.
8. Thicken the sauce with the cornflour paste.

SERVING
9. Garnish with the sesame oil, toss a few times off the heat and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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