sweet and sour

Posted by T3 (594 days ago)

Anybody have a favourite recipe for sweet and sour (fish) that they can share?

(I am based in Hong Kong)

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Posted by Taps (594 days ago)

A basic sweet and sour sauce for fish, shelled prawns dipped in batter, or pork dusted with pepper and cornstarch or flour.
Deep fry the above.

Mix thoroughly 2tbsps. cornstarch and 1 1/2 tbsps. sugar in a 1/4 cup of water.
Add 1/4 cup pineapple juice, 1/4 cup vinegar, about 1 teaspoon soy sauce, 1/2 teaspoon salt and margarine(optional).
Cook over medium heat stirring constantly until properly thickened for about 2 minutes.
Pour over filleted white fish(dipped in egg and rolled in bread crumbs).

For pork, quarter an onion, same with one or two bell peppers and flash deep fry for a few seconds.
Garnish over pork.

Or saute a few quartered shiitake mushroom/ otherwise deep fried a few seconds as well.
Pour the sauce on top of the above.

I use the canned Del Monte pineapple, mushroom, bell peppers and onion when there are too many guests.

I also garnish a whole deep fried white fish, decorate around the fish with finely chopped/ shredded carrot, spring onion and tomatoes gently sauted, and pour the sauce over.

Always a great conversation piece 'cause I use a real big white fish.
Pour the sauce, adjust if necessary.

(I am based in Guangzhou)

Posted by samros (594 days ago)

This recipe is for fish with fresh vegetables salad placed below fish just before serving . Then, the sauce is poured on top of the fried fish.
It was from a cookery session ages ago and I often serve it.

Ingredients for fried fish:
600 gms fish( in slices/or boneless chunks)seasoned with 3/4 Tablespoon of soya sauce, 1 tsp of pepper, 1/4 tsp of cinnamon powder(optional)

2 beaten egg white
cornflour or tapioca flour

Method:
Before deep frying, dip marinated fish with egg white,sprinkle with corn/tapioca flour liberally, shake off excess and deep fry until golden brown.

Vegetable Salad:
1/2 cucumber, deseeded & julienne(cut into thin strips)
1/4 carrot - cut into thin strips
3 stalks spring onions cut into about 4-5cm length

Sauce:
Heat 1 Tablespoon of oil & add the sauce mixture. Under low heat, bring sauce to boil & thicken slightly.
Ingredients:
2 Tablespoon cornflour mixed in 9 Tablespoon of water
4 Tablespoon sugar* (1 Tsp extra if needed)
3 Tablespoon tomato sauce ( from the bottle)
2 Tablespoon chilli sauce ( can be replaced with tomato sauce if desired)
2 Tablespoon of vinegar* mixed with 4 Tablespoon water
1/2 tomato cut into slices
1 big onion sliced thinly
Add salt/pepper to taste.
* Taste & adjust accordingly with sugar/vinegar

Garnishing:
1 red chilli pepper , deseeded, cut into strips, about 7 cm
1 sprig spring onion, cut into 7 cm length. For each length, cut into thin strips.
Soak chilli pepper and spring onion in a bowl of ice water to curl it
Garnishing is cut longer as it curls easily.

To assemble the dish after cooking:
- Use paper towel to remove excess water from vegetable salad & put on a big platter
- Add fried fish on top of the vegetable salad
- Pour 3/4 sauce around the platter and balance on the fish, so as not to 'drown" the fish
- Garnish fish with the curly spring onion & chilli pepper

Note:
You can add 1/2 tinned lychee fruits in the sauce if desired.
For vegetable salad variation, I substitute with half-ripe fresh mango.

(I am based in Shanghai)