Sweet and Sour fish is one of the most popular Chinese dish enjoyed by most Malaysians, which is cooked and served immediately. The common fish used in cooking are black pomfret, tilapia and garoupa – but if it is not accessible to you, sea bass can be used instead. (Alternatively, you can use fish fillets according to your preference)
Serves 4
Ingredients:
- 1 whole fish approximately 1.5 kg
- 1 large tomato, cut into wedges or dice roughly
- ½ green capsicum, cut into wedges or dice roughly
- ½ red capsicum, cut into wedges or dice roughly
- 1 large onion, cut into thick slices. Alternatively cut into 4 and rough peel the onion layers
- 1 or 2 fresh red chilli, cut into thin slices
- 1 tablespoon garlic, roughly chopped
- 1 tablespoon ginger, cut long thin strips
- 1 tablespoon cornflour, mixed with 3 tablespoon water
- 1/4 teaspoon turmeric powder
Sauce: (combine with ½ cup water)
- 2 tablespoons chilli sauce (Maggi or Yeo’s brand)
- 2 tablespoons tomato sauce (Maggi or Yeo’s brand)
- 1 teaspoon white vinegar
- 1 or 2 tablespoon plum sauce (according to taste)
- 1 teaspoon light soy sauce
- ½ teaspoon dark soy sauce
Garnishing option:
- Cucumber slices
- Spring onions
- Coriander leaves
- Parsley
Method:
- Clean the fish and make 3 to 4 deep slits on both sides. Season with salt, coarse black pepper powder and turmeric.
- Coat the fish with a bit of cornflour. Set fish aside and start preparing the vegetables and sauces.
- Deep fry the fish until it is crispy and transfer to a plate. Alternatively, oven cook and grill the fish until crispy.
- In a deep pan or “kuali”, add 2 tablespoons of vegetable oil. When the oil is hot, saute the ginger and garlic until golden brown..
- Then add in the onions, chilli, tomato and capsicums.
- Add salt and allow to cook for about 3 – 5 minutes.
- When the vegetables are half cooked, pour in all the sauce and allow it to simmer.
- Then add in the cornflour mixture to thicken the sauce.
- Turn the heat off.
- Garnish and serve hot with Chinese steamed white rice.