Are you a fish lover who isn’t fond of pairing fish with fried rice or noodles? We’ve got an amazing fish recipe that will solve your problem. Sweet and sour fish is an authentic Chinese dish, in which the fried fish slices are tossed in a 3-ingredient sauce. This piquant sauce is a Cantonese special and completes the entire dish. To know about it, read ahead.
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A Recipe for Sweet and Sour Fish with a Cantonese Touch
In a saucepan, add tomato sauce, chilli sauce, plum sauce, lemon juice, sugar and salt. Mix well, bring to a slight boil and set aside.
Thoroughly coat the fish in the flour mix and shake off the excess. In a wok, heat oil on high flame and add the coated fish slices. Deep fry until they turn light brown and slightly crispy. After 10-15 seconds, when the oil becomes very hot again. Drop in the fried slices once again and fry until golden brown.
Remove excess oil, keeping around two tablespoon oil in the wok and let it heat over medium flame. Once hot, add onion and bell peppers, sauté for about a minute. Then add tomato slices and stir-fry for another 15-20 seconds. Add the diced pineapple and cook for a few more seconds and mix well.
If the sauce is very much thick, then add a couple of tablespoons of water along with it. Stir immediately to mix well and let it a boil until the sauce is slightly thick and sticky.
Add the fried fish slices and quickly mix to coat them nicely with the sauce. Serve hot with fried rice or noodles.
For crispier fish slices, use fish fillets not thicker than 5 mm and coat them with potato starch.
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Frequently Asked Questions
How can I make the perfect sweet and sour sauce?
The perfect sweet and sour sauce has a thick and sticky consistency. The sauce should resemble a sweet caramelised glaze that clings to the spoon.
What fish is best for this recipe?
Avoid fish that are very delicate or flaky because the flesh can break easily while frying. You can choose fish like red snapper, basa, or rohu.