Sweet and Sour
Fried Fish Recipe

This is a delicious fish recipe due to the combination of crunchy and fragrant fried fish plus appetising sweet and sour sauce.

I love it since young and now, my son enjoys the dish too!

It is a must-have especially on days when someone in the family does not have appetite (but can eat fried stuff).

It will sure "wake" him up and he may want more rice to go with it!

Sauce:
5 tbsp tomato sauce
3 tbsp fine sugar
1/4 tsp corn flour
5 tbsp water

Cooking Direction for this Tasty Fish Recipe:

1. Wash and cut fillet into 2 inch by 1 inch rectangular blocks. You may cut them into smaller cubes if preferred. Marinate with salt for at least 15 minutes. Then use paper kitchen towel to dry them on all sides so as to minimise oil splattering during the frying process.

2. Heat wok on high heat and add in enough cooking oil to cover about 3/4 the height of all the fillets. Heat oil until it is hot enough for deep-frying (see tip a).

3. Pour some tapioca flour onto a dry plate and coat fillet blocks with a layer of flour on all sides. Carefully lower them into the hot oil one by one. Fry till cooked and golden brown on all sides (see tip b).

4. Remove fillets from wok (see tip c below) and place on a plate lined with 2 to 3 layers of paper towels to sip the hot cooking oil.

5. Carefully pour hot oil away, then clean and re-heat wok. Add in one tbsp of oil and when hot, stir fry onion slices till soft and fragrant. Add tomato pieces in and stir fry a few times.

6. Lower to medium heat. Stir the prepared sauce solution in the bowl till it is even (ensure all sugar and corn flour have dissolved) and pour it into the wok carefully, using your spatula to stir until the sauce thickened.

7. Add fried fillets back into the wok and stir fry a few times to coat them with sauce.

8. Serve hot on a plate and garnish with chopped Chinese parsley.

Cooking Tips:

a. To check temperature, carefully dip a dry, wooden chopstick into the oil. If there are many bubbles forming around the edge of the chopstick, the oil is hot enough for deep-frying.

b. If you can handle chopsticks well, use a pair of long dry, wooden chopsticks to turn the fillets gently in the oil. They are easier than spatula when there are so many pieces of meat around.

c. Keep the fire on high when you remove the fillets from the wok as cooking oil will drip from the fillets more easily when it is very hot. Dry, fried fillets are healthier than oily ones.

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