Nothing Like a Good Recipe to Soothe Me

This thing is addictive. H even said I’m his Japanese car. Don’t ask me why he made that reference. But make time for this and hopefully you have access to Asian Groceries near your place.

SWEET AND SOUR FISH
(adapted from Easy Chinese Recipes by Bee Yinn Low)
serve 2

250 gr fish fillet, cut into bite-sized pieces
1 recipe of Sweet and Sour Sauce (see notes below)
3/4 – 1 bottle of oil, for frying
2 tbsp oil
1 clove garlic, minced
1 cm fresh ginger, peeled and minced
1/2 small tomato, cut into wedges
1/2 small cucumber, cut into small pieces
1/2 red bell pepper, deseeded and cut into small pieces
a splash (or two) of water
1 green onion (scallion), cut into 5 cm lengths
salt
pepper

Frying batter
2 egg whites, beaten
1/4 cup corn starch
1/4 tsp salt

Sweet and Sour Sauce : makes 1/2 cup (see notes below)
2 tbsp Heinz ketchup
1/2 tbsp Worcestershire sauce
1 tsp Chinese rice vinegar
1/2 tbsp oyster sauce
1 tsp sugar
4 tbsp water
1/2 tsp sesame oil
1 tsp cornstarch

  • Prepare the sweet and sour sauce: in a small bowl, mix all ingredients and set aside.
  • Prepare the frying batter: beat the egg whites for 1 minute before adding the corn starch and salt. Mix until if forms a smooth batter.
  • Add the fish fillet into the frying batter, making sure it’s coated evenly.
  • Heat up the oil (5 cm deep) in a wok for deep frying.
  • Gently drop the fish into the oil and loosen them if they start to clump together. Dish out and drain excess oil on paper towel. Repeat till all fish have been fried to light golden brown.
  • In a skillet, heat up 2 tbsp oil and add in the ginger and garlic. Stir fry till they just about to turn brown. Add in the tomato, cucumber and red bell pepper. Add in a splash (or two) of water to cook the vegetables a little bit.
  • Add in the sweet and sour sauce, and once it thickens, add in the scallions and the fish. Season with salt and pepper, while stirring continuously until all ingredients are well coated.
  • Serve immediately with steamed rice.

Note:
~ The original recipe asks the egg whites to be beaten, but I misunderstood it and whipped mine. So they look like clouds of goodness 🙂
~ The original recipe also asks 1 recipe of sweet and sour sauce. But I personally think it’s too little, so I doubled the recipe for mine.
~ If you aren’t going to eat the dish immediately. Prepare the dish as per instructed, but do not mix the fish and scallion. Right before you dive in, warm up the sauce and the vegetables, then add the remaining and serve immediately.

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