sweet and sour fish

sweet and sour is such popular chinese dish. they have sweet and sour pork, chicken or fish all over the world.

this time, i would like to introduce sweet and sour fish. this dish can be achieved at home in just three little steps. as com;icated as it sound, but in reality, the real kung fu is with the sauce only. prior to cooking the sause, dip you finger into the mixture to taste whether it is too sour. if yes, just add some sugar. if the sauce is satisfying, the dish will turn up alright. happy trying!


Ingredients
· 1 garoupa, about 750g, ( can be replaced with pork or chicken)
· 1 tsp salt
· 1 cup wheat flour (tang meen fun)
· Enough oil to deep-fry fish
· 2 tbsp oil
· 1 onion, sliced thinly
· 1 dried black mushroom, soaked to soften then sliced thinly
· 50g celery, diced
· 1/2 red capsicum, diced
· 1/2 green capsicum, diced

Sauce (combine):
· 2 tbsp tomato sauce
· 1 tbsp premium oyster sauce
· 1 tbsp chilli sauce
· 1 tbsp lemon juice
· 1 tsp black vinegar
· 1 tbsp light soy sauce
· 1 tsp sesame oil
· 1/2 tsp sugar
· Dash of pepper
· 1/2 tsp chicken stock granules
· 100ml water

1. Season fish with salt, then dredge with wheat flour. Deep-fry in hot oil until fish turns crispy. Drain, then set aside on a serving platter.

2. Heat oil in a wok and saute onions until limp. Add in diced mushroom and stir in combined sauce. Bring to a simmering boil.

3. Add all the diced vegetables. Dish out and pour over fish.