Friday, November 19, 2010

Sweet and Sour Fish

This is a typical "high heat stir-fry" dish.  The fish is first deep-fried to golden brown.  Stir-fry the vegetables over high heat to bring out the flavour, add mixed sauce to the hot sizzling wok (or pan), followed by tossing the fried fish chunks back into wok to mix well with the tomato sauce.  
Sweet and Sour Fish

Fish fillet (a small portion, cut into 8 to 10 bite-sized chunks)
1 tomato
1/2 small capsicum
2 garlic cloves, minced

Seasoning - Mix together:
2 tbsp tomato sauce
1 tsp soya sauce
1/3 tsp salt
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tsp cornflour
1/2 cup water

Marinate for fish:
1/2 tbsp cooking oil
1/2 tbsp cooking wine
1 tbsp water
Pinch of salt and pepper

Coating for fish (before frying)
1/3 beaten egg
1 tbsp custard powder
2 tbsp corn flour

1) Cut fish fillet into bite-sized chunks.  Wash, pat dry and marinate for 5 minutes.
2) Cut tomato, capsicum and leek into chunks.  Set aside.
3) Add beaten egg, custard powder and corn flour to marinated fish.
4) Heat oil over high heat (enough to cover fish chunks) and fry the fish till golden brown.  Remove the fish and drain on kitchen paper.
5) Heat 1 tbsp oil over high heat.  Add minced garlic, leek, followed by capsicum and tomato.  Saute the vegetable quickly.
6) Add mixed seasoning sauce into wok.  Add the fish and quickly mix or toss for all the ingredients to be coated with the tomato sauce.

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