How to Prepare Tasty Sweet and Sour fish

Sweet and Sour fish. Sweet and Sour Fish is a very popular dish in China, and it's almost always served as a whole fish. The dish tends to be quite expensive, as it's usually straight out of a live fish tank and served with a pretty fancy presentation. While I'm working on the recipe for the banquet-style whole sweet and.

Sweet and Sour fish It's a perfect dish to serve. Sweet and Sour Fish – Simple and yet it left me satisfied. Please welcome her as a guest writer on Rasa Malaysia with the following serving of sweet and sour fish. You can have Sweet and Sour fish using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sweet and Sour fish

  1. It’s 250 gr of Gurami fish.
  2. It’s 250 gr of flour seasoning.
  3. It’s 100 ml of water.
  4. Prepare 500 ml of Vegetables oil.
  5. You need of Carrot.
  6. Prepare of Cucumber.
  7. It’s of Spices.
  8. It’s 1 tbsp of tomatoes paste.
  9. It’s 1 tbsp of tomatoes sauce.
  10. You need 1.5 tbsp of sugar.
  11. It’s 1 tsp of chili sauce.
  12. It’s 5 gr of white onion (Bombay).
  13. You need 1 tbsp of garlic oil or sesame oil.
  14. Prepare 1 tbsp of tapioca flour.
  15. You need 350 ml of water.
  16. It’s 5 gr of pineapple.

Most of my friends do not cook as they find that cooking is a chore rather than an activity they'd enjoy. Sweet and sour fish happens to be my hubby's favourite, so naturally, I often cook this dish. And it helped a lot that hubby has such a discerning taste for sweet and sour anything! He knew exactly what was lacking or that could be improved.

Sweet and Sour fish instructions

  1. Fillet the fish.
  2. Prepare spices and sweet sour sauce. boil 350ml water, tomatoes paste, tomatoes sauce,chili sauce,onion, pineapple and all spices. For 5 minute. We add tapioca flour after 5 minute done..
  3. Add fillet fish in flour with water, after that add to dry flour and fried till crispy..
  4. Carrot and cucumber, cut sliced.
  5. Tipping sauce and pickled carrot cucumber into fish. Serve.

Sometimes, the fish I used wasn't quite right and didn't go well. Filipino sweet and sour traditionally uses whole fried fish and is much like the escabecheng lapu-lapu we have in the archive. I, however, have grown to love the Chinese take out versions here in the U. S. wherein bite-sized fish fillets are battered, fried and then doused with sauce. Give it a try and let me.