Sweet and Sour Fish
Sweet and Sour fish is one of the most popular Chinese dish enjoyed by most Malaysians. It is a dish which is cooked and served immediately with white rice. 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)
Ingredients
- 1 whole fish approximately 1.5 kg.
- 2 tbsp ginger garlic paste – optional, blend 1/2 pod garlic and 4 inches of root ginger.
- 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.
- 2 fresh red chillies or more as desired, cut into thin slices.
- 2 tbsp garlic, roughly chopped.
- 3 tbsp ginger, cut into long thin strips.
- ½ tsp turmeric powder
- 1 tsp plain chilly powder (optional). If you like your fish dish to be spicy!
- 1 tbsp coarse black pepper powder
SAUCE: (combine with ½ cup water)
- 2 tbsp chilli sauce (Maggi or Yeo’s brand)
- 1 tbsp chilly paste (optional)
- 4 tbsp tomato sauce (Maggi or Yeo’s brand)
- 1 tsp white vinegar or apple cider vinegar
- 1- 2 tbsp plum sauce (according to taste)
- 1 tsp light soy sauce
- ½ tsp dark soy sauce
- 2 tbsp cornflour, mixed with 3 tablespoons water or more to get a thin batter.
- salt as required.
GARNISH
- ½ a cucumber cut into thin slices.
- 2 stalks of spring onions chopped finely.
- 3 – 5 sprigs coriander leaves torn loosely.
- 3 – 5 sprigs parsley leaves torn loosely.
Instructions
- Clean the fish and make 3 to 4 deep slits on both sides. Season with salt, coarse black pepper, ginger garlic paste (optional) and turmeric powder (chilly powder is optional).
- Coat the fish with the 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 (bake) and grill the fish until crispy.
- In a deep pan or “kuali”, add 4 tablespoons of vegetable oil. When the oil is hot, saute the ginger and garlic until golden brown.
- Then add in the onions, chillies, tomatoes and capsicums.
- Add salt and allow to cook for about 3 – 5 minutes.
- When the vegetables are half cooked, pour in all the sauces and allow it to simmer.
- Then add in the cornflour mixture to thicken the sauce.
- Turn the heat off.
- Garnish and serve hot with steamed/boiled white rice.
Notes
- A simplified version of the preparation of the sauce: mix in all the sauces including the cornflour mix, into a bowl. Add a little water if its too thick.. Stir and keep aside to use it later.
- The original Chinese sweet sour fish recipe does not include, chilly powder when marinating the fish or the use of chilly paste when making the sauce. This has been adapted to suit the Indian and Malay cuisine, who prefer spicy meals. Its just a matter of choice and preference. Its actually a cross between Chinese sweet sour fish and fish ”sambal”. A truly Malaysian dish!