Sweet & sour fish is something I’ve always enjoyed growing up, especially during Chinese New Year at my relatives’ house when we do our house visits. So, it’s become a novelty dish for me having it once a year during Chinese New Year. This is me sharing with all of you one of those dishes I absolutely loved growing up. I hope you enjoy it as much as I did.
- 250g red snapper fillet, cut to bite size
- All-purpose flour
- Salt & pepper to season
- Cooking/vegetable oil, for deep frying
Sweet & sour fish sauce
- 1/2 red capsicum, cut into squares & seeds removed
- 1/2 green capsicum, cut into squares & seeds removed
- 1/2 yellow capsicum, cut into squares & seeds removed
- 1 pc medium size yellow onion, sliced
- 1 pc medium size red onion, sliced
- 3 tbsp cooking/vegetable oil
- 1 cup tomato ketchup
- ¼ cup chili sauce
- 2 tbsp vinegar
- Salt, season to taste
- Season fish with salt and pepper.
- Coat the fish with all-purpose flour, then deep fry until crispy. Set aside.
- To make sweet & sour fish gravy, heat up a sauté pan and add oil into it.
- Next, add yellow and red onions and sauté.
- Let the onions sweat, then add in all the capsicum.
- Continue to stir-fry for 5 minutes.
- Add ketchup, vinegar and chili sauce.
- If the sauce is too thick, add in some water or vegetable stock to thin it to your liking.
- Continue stir-fry until all vegetables are cooked. Season with salt to taste.
- Plate your sweet & sour fish by placing the fried fish onto a plate, then pouring the gravy all over the fish.
- Serve while still hot.
Check out Sherson Lian’s recipe for Broccoli, Mushroom & Fucuk, or read his interview here. Or if you would rather just eat his food without cooking it yourself, try his special Chinese New Year menu at Hello by Kitchen Mafia at Happy Mansion, Petaling Jaya throughout February 2018. Contact them on Facebook or on 03 7932 1929 for more information.