Sweet and sour dishes are common in China, but its popularity has spread out to the rest of Southeast Asia, Europe, and America. Aside from fish, you can also use meat like pork and chicken.
This recipe shows you how to make sweet and sour fish in less than half an hour. Sweet, savory, crispy, and crunchy, this is an excellent pair with steamed rice or noodles.
• 450 grams of cod fillets
• 1.5 cups of breadcrumbs
• 1 beaten egg
• 3 to 4 cups of cooking oil
• 2 tbsp of olive oil
• 3 cloves of crushed garlic
• 60 grams of julienned ginger
• 4 pieces of julienned sweet pepper
• 1 onion
• 1 can (227 grams) of pineapple chunks in syrup
• 2 tbsp of sugar
• 1.5 tbsp of white spiced vinegar or rice vinegar
• Half a tsp of salt
• 2 tbsp of tomato sauce or ketchup
• 1 tbsp of cornstarch
• 6 stalks of sliced spring onions
• 1/4 cup of water
This recipe takes about 20 to 25 minutes to make. Serves 2 to 3.
In a large bowl, mix the fish fillet with the beaten egg.
Coat the fish with breadcrumbs.
In a deep saucepan, add oil and place over medium heat.
Deep fry the fish for 3 to 5 minutes.
Place the cooked fish on a cooling rack or on top of paper towels to absorb the excess oil.
In another bowl, add vinegar and tomato sauce. Mix well.
Add sugar and water. Stir until well combined.
Heat olive oil in a wok.
Sauté garlic, onion, and ginger over medium heat for 1 to 2 minutes.
Add sweet pepper and pineapple. Make sure to pour the pineapple syrup as well.
Add the vinegar and ketchup sauce. Stir well and simmer for 3 minutes.
Dilute the cornstarch in half a cup of water. Pour onto the wok.
Once the sauce thickens, put back the fish fillet and simmer for 2 minutes over low heat.
Sprinkle the spring onions and remove from the heat.
Ideas And Tips:
• Make sure that you pat your fish dry before mixing with the other ingredients. This will make sure that the seasonings stick to the fish and does not fill your mixing bowl with water.
images – https://www.youtube.com/watch?v=dcwe7EKRnUE