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Welcome to our collection of recipes--both Singaporean and international--that we've acquired, come across, experimented upon. Your suggestions are more than welcome!


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.

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

1 tsp salt
1 egg white
1 tsp cornstarch

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)

Enough oil for deep-frying

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.

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

'Deep'-frying the fish

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


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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