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

1. It’s of fish.
2. Prepare 3 of fish filits.
3. You need 1 cup of flour.
4. It’s 2 of eggs.
5. You need 1/2 cup of vegetable oil.
6. You need 1 of salt and peper.
7. You need of stirfry.
8. It’s 1 cup of carrots (Julien style).
9. Prepare 1/2 of onion, chopped.
10. It’s 1/2 of red pepper.
11. You need 2 tbsp of olive oil.
12. Prepare of Sweet and sour sauce.
13. You need 2 tbsp of soy sauce.
14. You need 2 tbsp of sugar.
15. Prepare 2 tbsp of vinegar.
16. It’s 2 tbsp of tomato sauce.
17. 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

1. Wash and clean the fish. Cut it in to bite sized peices..
2. Season the flower in a bowl with salt and pepper. Beat the eggs and season it with salt and peper..
3. Preheat the oil..
4. Dip the fish in the flower and then the egg mixture. Place it in the hot oil and fry till golden. Set it aside..
5. Heat the olive oil in a lage pan. Add the red pepper, onion and carrots. Fry for 5 minutes..
6. Add the sweet and sout sauce ingredients and fry fir 5 minutes..
7. 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.