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.
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 17 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sweet and sour fish
- It’s of fish.
- Prepare 3 of fish filits.
- You need 1 cup of flour.
- It’s 2 of eggs.
- You need 1/2 cup of vegetable oil.
- You need 1 of salt and peper.
- You need of stirfry.
- It’s 1 cup of carrots (Julien style).
- Prepare 1/2 of onion, chopped.
- It’s 1/2 of red pepper.
- You need 2 tbsp of olive oil.
- Prepare of Sweet and sour sauce.
- You need 2 tbsp of soy sauce.
- You need 2 tbsp of sugar.
- Prepare 2 tbsp of vinegar.
- It’s 2 tbsp of tomato sauce.
- Prepare 1/2 cup of water.
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 step by step
- Wash and clean the fish. Cut it in to bite sized peices..
- Season the flower in a bowl with salt and pepper. Beat the eggs and season it with salt and peper..
- Preheat the oil..
- Dip the fish in the flower and then the egg mixture. Place it in the hot oil and fry till golden. Set it aside..
- Heat the olive oil in a lage pan. Add the red pepper, onion and carrots. Fry for 5 minutes..
- Add the sweet and sout sauce ingredients and fry fir 5 minutes..
- Add the fish and fry for 5 minutes..
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.