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11.13.2005

Sweet and Sour Fish

It's one of those fairly ubiquitous dishes that you can almost always order in a North American Chinese restaurant, though as usual, the quality varies from place to place. Below is my own attempt at doing this from scratch after trying a so-so ready mix (Maggi brand, no less). The recipe is modified from stuff I found using google, with the chilli thrown in "for effect" (I'm Singaporean after all). Works fairly well, but I'm still open to further modifications.

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Now where's my green bell pepper...

Fish and Vegetables:
1 pound fish fillets (e.g., cod, haddock, sea bass; I used (frozen) basa, which is not only inexpensive, but worked very well), rinse, pat dry and cut into bite-size pieces
1 bell pepper, cut into wedges (I prefer a green one, for color)
2 tomatoes (small/medium), each cut into 8 pieces
1 onion (small/medium), cut into 12 pieces
Pineapple cubes (from a can is fine)
1 stalk green onion, chopped into half inch pieces
1 red chilli, seeds removed, cut into small strips
1 tablespoon ginger, finely chopped

Marinade:
1 tsp salt
1 egg white
1 tsp cornstarch

Sauce:
3/4 cup chicken broth (Knorr plus water would do)
1 tbsp light soy sauce
1 tbsp Chinese rice wine
3-4 tbsp ketcup
3 tbsp rice vinegar
3 tbsp sugar
1 tbsp cornstarch dissolved in 2 tbsp water (this should be separate from the rest)

Also:
Enough oil for deep-frying

Method:
1. Marinade the fish for about 15 min (mix well; best using fingers). Deep-fry until golden brown, then drain (e.g., on paper towels or rack).
2. Mix together the ingredients for the sauce, except for the last item, which should be in a separate bowl.
3. Stir-fry ginger in about 2 tbsp of oil for about 30 seconds. Add the onion, green onion, pineapplec and chilli and fry for a few minutes. Add the tomatoes for a quick fry. Add the sauce and bring it to a boil. Add cornstarch-water mixture, stirring to thicken. Turn off heat. Add the fish and mix everything with the thickened sauce. Serve.

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Preparations (what am I going to do with that left-over egg yolk?)

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'Deep'-frying the fish

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Mental note to self: add the tomatoes later next time so that they don't disintegrate...

4 Comments:

Anonymous Elna Smith said...

Hi! I stumbled upon your blog while looking for a 'sweet n sour fish recipe' and am glad I found your site because I'm really looking for a homecooked tested recipe. Will definitely try your recipe and will let you know how the result. Thanks so much for sharing your recipe!

Wednesday, April 19, 2006 5:44:00 PM  
Blogger villanelle said...

Awesome! I was looking for such wonderful recipe for a long time and finally I found it. Thank you so much!

Sunday, March 23, 2008 1:03:00 PM  
Anonymous Anonymous said...

this kind of standard also dare to share? -.-"

Wednesday, July 28, 2010 6:13:00 AM  
Blogger flybaby said...

hello, I tried your recipe. best ever!

Sunday, May 26, 2013 8:31:00 AM  

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