I love cooking sweet and sour fish because it’s so easy to prepare. Just fry the fish, make the sauce, and
stir fry the veggies and that’s it! The only thing I don’t like about frying fish in the house is the smell. That is
why when we remodeled our kitchen three years ago, I fitted my stove with the biggest hood that I can find with
a powerful exhaust motor. It is not a fancy-looking hood but it sure could suck all the smoke, steam, and smell
out of the house. I’m very happy with it because It beats frying the fish in the backyard.
Rock cod, Tilapia, Trout or any fish that can be fried.
Salt for seasoning the fish
1 cup Vegetable Oil or more depending on the size of fish
1 medium Bell Pepper (pick your color)
1 small onion – cut to 1 inch cubes
1 small Carrot – peeled and sliced diagonally
3 green onion – cut in 1 inch long including the white end
1 cup pineapple chunks (drained)
2 Tablespoon finely minced ginger
1 Tablespoon finely minced garlic
2 Tablespoon Vegetable Oil
Sweet & Sour Sauce Ingredients:
1 cup water
1 cup sugar
3/4 cup Palm Vinegar
1/2 cup catsup
2 1/2 Tablespoon Soy Sauce
2 Tablespoon Sesame Oil
1 1/2 Tablespoon Cornstarch and 1 1/2 Tablespoon Water (thickener)
Season your fish with salt and then set aside.
Combine all the sauce ingredients in a sauce pan except the cornstarch/water mixture.
Whisk until fully combined and dissolved.
Place sauce pan over medium heat and let the sauce boil.
When the sauce is boiling, slowly add the cornstarch/water mixture while stirring the sauce.
Keep stirring until sauce thickens.
Turn the heat off.
NOTE** you can keep the leftover sauce (if any) in the refrigerator.
Place a wide frying pan or wok over high heat, then add oil
When the oil is hot, fry fish until golden brown on each side.
Transfer on a serving plate, cover with aluminum foil then set aside.
Place wok over high heat.
Add oil then swirl wok around and side to side
When the oil is hot, add ginger, garlic, and sliced carrots then stir fry until carrots are tender but still crunchy
Add bell peppers and onion then stir fry for about 2 minutes.
Pour sweet and sour sauce to the wok then let it boil.
Turn off the heat and add green onion.
Ladle the sauce with veggies on the fish.
Add some strips of green onions and carrots on top of the fish as garnish.
Best served with hot rice.
Your comment is always appreciated.