Yummy Chinese Recipe: Sweet & Sour Fish 酸甜鱼

Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality non-stick pan under Shogun series in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
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This Sweet & Sour Fish (酸甜鱼) is one of our most-requested recipes, probably because children and adults both love this dish. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. Although it’s commonly used in China, I was surprised to learn that it been used in England since the Middle Ages, and remains popular in Europe as well as in the Americas. There are different methods of preparing the sweet and sour sauce. In China, traditionally the sauces are created from mixing honey or sugar with such white or black vinegar. Other ingredients such as soy sauce and ginger are also used. Unlike our other sweet and sour recipes, Roland has simplified this version of sweet and sour fish so that you’ll find it easier to execute.

Refer to the ingredient list below or watch our step-by-step video for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients:
Serves 5 – 6

Marinate for fish fillet – marinate for at least 15 mins before deep-frying
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300g of frozen flounder fish fillet
A generous dash of white pepper
1 teaspoon of chicken stock powder
1 teaspoon of salt
Juice from 1/2 thumb size of grated ginger
200ml of water
3 tablespoons of plain flour
1 tablespoon of potato flour

Putting the rest of the dish together
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1 bell pepper – deseeded & cut into wedges (deep-fry for 30-45s)
3 cloves of garlic – chopped
1 red onion – sliced
1/4 of a whole pineapple – cut into wedges
1 piece of tomato – deseeded & cut into wedges
1 cup of water
2 tablespoons of tomato sauce
1 tablespoon of chilli sauce
1 tablespoon of plum sauce/paste
1 teaspoon of sugar
1 tablespoon of fresh lemon juice
Thicken sauce up with some cornstarch solution