A Recipe for Sweet and Sour Fish with a Cantonese Touch
Servings Prep Time
6people 20minutes
Cook Time
25minutes
Servings Prep Time
6people 20minutes
Cook Time
25minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the fried fish slices and quickly mix to coat them nicely with the sauce. Serve hot with fried rice or noodles.
Recipe Notes

Recipe Tip For crispier fish slices, use fish fillets not thicker than 5 mm and coat them with potato starch. Share your version of this recipe How do you make sweet and sour fish at home? Share your version of the recipe with us. 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.

Print Recipe
 A Recipe for Sweet and Sour Fish with a Cantonese Touch
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the fried fish slices and quickly mix to coat them nicely with the sauce. Serve hot with fried rice or noodles.
Recipe Notes

Recipe Tip For crispier fish slices, use fish fillets not thicker than 5 mm and coat them with potato starch. Share your version of this recipe How do you make sweet and sour fish at home? Share your version of the recipe with us. 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.