Deep Fried Sweet Sour Fish
Sweet, and tangy, smooth and crunchy, fragrant and appetising. Perfect non-spicy dish with rice or omelette!
Equipment
- Stainless basin
- Frying Pan
- Wooden Chopsticks
- Large strainer
- Cooling Rack
- Non-Stick Frying Pan
- Silicone Turner
Ingredients
- 500 g fish fillet, white-fleshed fish, cut to pieces
- 120 g tomatoes, cut into cubes
- 100 g yellow onions, cut into cubes
- 100 g yellow capsicum, cut into cubes
- 70 g cucumber, cut into cubes
- 40 g spring onions, cut into 1-inch lengths, leaves and stems separated
- 3 tbsp homemade crispy flour
- 6 tbsp tomato sauce
- 2 tbsp chilli sauce
- 1/2 tbsp crispy garlic
- 2 tbsp garlic oil
- 1 tsp light soy sauce
- 1 tsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp tapioca flour
- 150 ml water
- 700 g cooking oil, for deep-frying
Instructions
- Preheat oil for deep-frying over medium heat for 8 minutes.
- Mix 25ml of water with tapioca flour until fully dissolved to make the gravy thickener. Set aside.
- Marinate the fish with salt evenly. Sprinkle the crispy flour over the fish and coat them evenly in 3 parts. Set aside.
- Add light soy sauce, Woscestershire sauce, sugar, half of the garlic oil, oyster sauce, chilli sauce and tomato sauce. Mix until well-combined and set aside.
- Test the oil. When it's hot enough, add all the floured fish individually into the pan. Deep-fry for about 5-6 minutes. Flip them often and cook until golden brown. Remove from the pan with a strainer, shaking to drip off the excess oil. Rest on a cooling rack as the sweet sour sauce is prepared.
- Add the rest of the garlic oil to a non-stick pan over medium heat. Once hot, add the yellow onions and stems of the spring onions. Stir briefly. Let them cook for 1 minute and 20 seconds, or until translucent and aromatic.
- After 1 minute, add capsicum, cucumbers, water and the rest of the seasonings. Stir to mix well. Cover the pan. Simmer for 2 minutes, or until it comes to a rolling boil. Once the vegetables are cooked and softened, stir in all the tomatoes. Cover the pan and simmer for another minute.
- Adjust to taste. Pour the gravy thickener while stirring until well-combined. Switch off the heat.
- Add all the deep-fried fish and stir until well-coated with the gravy. Add half of the crispy fried garlic and spring onion leaves. Stir to mix.
- Dish out on a serving plate and top with the rest of the crispy fried garlic.
Video
Notes
Tips:
- Non-stick pans are not recommended for deep-frying the fish as the non-stick layer is easily damaged by high temperatures over a long period of time.
- Oil can be tested by immersing wooden cooking chopsticks. If bubbles form at the tip, it's ready for deep-frying.
- The fish fillet will get stuck at the bottom of the Stainless Steel pan once immersed. It will detach after frying for 1-2 minutes. Do not move the fish beforehand, or it may break into pieces.
- The fish fillet can be cooked in batches if preferred. Otherwise, once the fish fillets have detached from the pan, more pieces can be added.
- This recipe yields vegetables that are crunchy at the core for a fun texture. If softer vegetables are preferred, the capsicum, yellow onions and cucumbers can be simmered for 4 instead of 2 minutes.
- This Sweet Sour Fish dish is highly recommended to enjoy immediately after cooking.
- Although leftovers can be stored in the fridge overnight, the texture of the fish will become hard and the taste will not be as delicious as just-cooked after reheating.
- Not recommended to freeze.
Nutrition
Calories: 237kcalCarbohydrates: 5gProtein: 1gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 349mgPotassium: 1mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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