Oriental Sweet & Sour Fish Fillets

Sweet and sour dishes are probably some of the most popular dishes in Cantonese cuisine. The sweet and sour sauce is used to flavor a number of stir-fried meats, such as beef, chicken and fish.  It also makes an excellent dipping sauce. 

Easy to prepare but tough to resist! Sweet and sour fish fillet, as the name implies, is fried fish fillet dipped into a combination of sweet and sour tomato sauce. You'll be impressed with the bright yellowish color, sweet and sour flavor, and being crispy outside and juicy inside.

This dish is usually served with white rice. 

RECIPE

INGREDIENTS

(A) SEASONING SAUCE TO MARINATE THE FISH

Salt 

Pepper

Sesame oil (1 teaspoon)

(B) FRYING THE FISH

500gm dory fish - cut into slices and cleaned

Some cornstarch (to coat the fish slices)

Oil for frying

(C) SWEET & SOUR GRAVY

1 tablespoon cooking oil

1 medium onion (chopped)

1 Ginger (thumbsize) - finely chopped

Some garlic - finely chopped

Tomato puree (half can, add the rest if required)
1 - 2 pcs tomatoes (sliced)

1 tablespoon vinegar (add a little first, add the rest if required)

1 teaspoon sugar

salt to taste

Some hot water (adjust your own)

extras : cornflour mixed with water (to thicken gravy)

METHOD

1. Cut fish into pieces

2. Marinate fish with ingredients (A) - approx 1 hour

3. Coat the dory fish slices with corn starch

4. Heat the oil and add the fillets one by one into the frying pan. Avoid having the fillets stick together.

5. To prepare the thick sweet and sour sauce, heat up a pan with 1 table spoon oil and fry the onions, ginger and garlic till brownish. 

6. Add in the rest of the gravy ingredients (ingredient C).

7. Tip in the fried fish fillets, and stir gently.

8. Add in the cornflour mixed with water solution to thicken the gravy

9. As soon as the sauce thickens, turn off the heat and serve

Serves : 4 persons