Sweet and sour fish is a very common dish served at home and at the restaurants. Of course, there are various ways of preparing the sauce and various types of white meat fish are used. I always prefer to cook with fish fillets as I am afraid of fish bones.
This is a tasty dish and the sweetness of the sauce is acceptable to me. Some sauce can be overly sweet and I feel the quality of chilli sauce and tomato sauce does contribute to the overall taste of the sauce.
Anyway, I happy with the taste and it is great with the addition of capsicum, zucchini, tomatoes and onions.
This recipe is adapted from Amy Beh’s recipes on Sweet and Sour Sauce Fish.
300 gm white fish fillet slices
1 Bombay onion - cubed
1 tomato – cubed
½ green capsicum – cut into diamond shape
½ red capsicum or 1 red chilli – cut into diamond shape
½ zucchini – seeded and cubed
1 stalk spring onions – cut sections
Enough oil to fry fish
3 tbsp tomato sauce
2 tbsp chilli sauce
Dash of salt and pepper
50 ml water
- Marinate fish slices with dash of salt and some beaten egg. Coat with some cornflour before frying.
- Heat up wok, add in oil and fry fish fillets until golden brown and cooked. Dish up onto serving platter.
- Remove excess oil. Using the same wok, fry onions, capsicum and tomatoes. Pour in the seasoning, stir fry to mix.
- Add in zucchini. Bring sauce to boil until thick. Dish up on to fried fish. Serve immediately.