Sweet and sour fish fillets （甜酸鱼片)

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Fish that was sweet and sour was originally a cheap street food that was sold at hawker stalls in Malaysia. Chinese cuisine has a huge influence on Malaysian cuisine. Fish cooked in a sweet-and-sour sauce is a common meal in Malay households. Consequently, some Chinese restaurants even add a few variations by using better quality fish and cooking it with suitable garnishing in a restaurant style. Typically, grouper is used to prepare this dish. For making this great dish, you can alternatively use a whole Tilapia or other firm-fleshed fish.

However, deep-frying an entire fish requires skill, especially for a newbie. Sometimes, as soon as the fish was placed in the pan or wok, it became stuck to the pan.  The fish's skin would break if it were moved once more. The size of the fish is first to consider whether it fits the wok. If the fish is too large, you may have to cut it in half and cook the head and tail separately.

So instead of frying the entire piece of fish, I decided to cut it into fillets that were just the right size for a sweet and sour fish dish. Normally, tomato sauce, chilli sauce, lemon juice, and some vinegar are combined to make the sauce for this sweet and sour dish. But I am using the sweet-and-sour sauce I usually make for my pork ribs. When making the gravy,  do not try to pour in more water for extra gravy, that will end up the fillets turn out mushy.

Another crucial step is the fish fillets must be fried twice. Additional water can be evaporates from the fillets by allowing it to cool and rest in between dipping it in the oil. You will observed that the remaining water evaporates as you put it back in the second time, allowing the fillets to crisp and brown before they overcook. 

Let us get all the ingredients to hand to make this tasty cuisine.

 

INGREDIENTS

800g boneless grouper fillets

1/4 size of onion,  cubed

Some green pepper

Some red chili

Some fresh pineapples

Some cooking for frying the fish

 

Fish Marinade

2 tsp salt

1 tsp white pepper 

1/2 egg white

3 tbsp cornstarch


Sweet and sour sauce

2 tbsp tomato sauce

2 tbsp chilli sauce

2 tbsp Thai chilli sauce

1 tbsp HP sauce

3 tbsp of water.

Salt and sugar to taste

 

 




METHOD

1.  Cut of the fish skin (optional) then  cut them into bite size pieces.

2. Combine the fish and marinade ingredients in a bowl,  marinade for at least 30 minutes.

3. Heat the oil up, carefully add the coated fillets to the heated oil. To prevent the wok from being overcrowded, keep the fish fillets equally spaced out. Fry them in hot oil until golden brown. Remove the deep-fried fish fillets. Wait until the oil reaches the proper temperature. Continue with the following batch. Once all the meat slices has been fried, wait until the oil reaches the right temperature once more before placing the fish fillets back in for an additional one to two minutes of double frying for extra crispiness. Drain then set aside.

4. Combine all the sauce ingredients in a bowl. Mix it well.

5. Over low to medium heat, sauté cubed onions in a pan or wok with a little cooking oil for 2 minutes. Add the pre-cut green peppers, red chilies, and pineapples. Give it a quick stir. Avoid overcooking the vegetables.

6. Add in the sauce ingredients, mix and stir about 1 minutes.  Add the fish fillets to the sauce and stir well over high heat quickly for about 2 minutes until everything are well coated with the sauce.  Serve and Enjoy!!


 

 

 

 






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