Sweet and Sour Fish Recipe
This sweet and sour fish recipe is surprisingly easy to prepare, yet it always leaves me feeling thoroughly satisfied. Picture crispy fish generously coated in a delectable sweet and sour sauce—absolutely delicious!
Foto: Rasa Malaysia
Ingredients
- 1 whole fish (about 300 g/10.6 oz)
- 2 cups oil (for deep frying)
- 2 tablespoons oil
- ½ onion (quartered)
- 1 small green bell pepper (about 3 oz/80 g, cut into pieces)
- 1 red chilli (seeded and sliced )
- 3 tablespoons ketchup
- 1 tablespoon chili sauce (I used Lingham's Chili Sauce )
- 1 tablespoon oyster sauce
- 1 teaspoon vinegar ( or apple cider vinegar, to taste)
- 1 teaspoon sugar (to taste)
- 3 tablespoons water
Steps
-
Clean the fish, wash it under cold running water, and pat it dry with paper towels. Score three slanted slits on both sides of the fish to help it cook faster and get a crispier texture when deep frying.
-
Heat up a wok or skillet with 2 cups of oil, deep enough for frying. Deep-fry the fish until both sides are golden brown and crispy, then drain the excess oil on a serving plate lined with paper towels.
-
Prepare the Sweet and Sour Sauce by combining all the sauce ingredients in a small bowl. Stir well to mix everything together, then set it aside.
-
Heat up a wok or skillet over medium-high heat and add the oil. Once the oil is hot, add the onion, green bell peppers, and red chilies. Stir-fry until they become aromatic.
-
Add the sauce to the skillet and stir to combine it well with the aromatics. Then, add the water and sugar, stirring until everything is mixed thoroughly.
-
Remove the paper towel from the plate and pour the sauce evenly over the fish. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...