Sweet and Sour Fish. Preparing homemade sweet and sour sauce is very easy. A decent one just needs tomato sauce or ketchup, vinegar and sugar. But then I wanted to replicate restaurant-style sweet and sour dishes.
Lets do some Chinese take out dinner.
Who doesn't love fish, fried and tossed in sauce.
Come with me…I will give you a piggyback to flavor town.
You can have Sweet and Sour Fish using 6 ingredients and 2 steps. Here is how you cook it.
Ingredients of Sweet and Sour Fish
- You need 1 of large yellow fish.
- It's 1 of cucumber(strips).
- You need 1 of small carrot(strips).
- Prepare Half of onion(stripes).
- You need of For the sauce: (tomato sauce, vinegar, sugar).
- Prepare of Ginger.
I adapted this recipe from Martin Yan's cooking show, Yan can cook. 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.
Sweet and Sour Fish instructions
- Wash properly the fish, cut into 4 parts and pat dry. After that, heat a pan add oil. When it is already hot fry the fish. When its done remove and set aside..
- In the same pan, saute onion and ginger until onion is translucent, then add cucumber and carrot.Stir fry together then add the sauce cover it and simmer. Add in fish simmerva little bit then remove and serve..
Sweet and Sour Fish is a very popular dish in China, and it's almost always served as a whole fish. This recipe is the much easier version: Sweet and Sour Fish Fillet Stir-fry, using readily available fish fillets fried in a crispy batter. This "sweet and sour fish fillet" recipe originates in Eastern China. It's preferable to use "white fish" like cod, haddock, sea bass or monkfish. Monkfish is not only delicious but the shape is perfect for cutting and the texture is a bit more solid than the other kinds of fish.