Petitchef

Penang nyonya sweet and sour fish

Main Dish
4 servings
5 min
20 min
Very Easy
I was goggling for a simple Penang fish recipe and I found this from Rasa Malaysia, Penang Nyonya Cooking. Eh... to my surprise, this is a Penang dish and this steamed sweet sour fish is not new to me and others too. I used to prepare this steamed fish and sometimes I would just deep fry the fish but use the same sauce. It is simple and very appetizing. Give this a try if you haven't and you would not regret.
For deep fried, sometimes I added apples to the sauce and it's yummy. Will post this fried

Ingredients

Number of serving: 4
1 whole fish (washed, marinated with salt and pepper)


Sauce (to taste) :

1 onion (chopped)

1 tomato (chopped)

2 red chili (finely chopped/blended)

1 tsp preserved soy bean paste (tau cheong)

1/2 cup tomato sauce

4 tbsp chili sauce

a dash of apple cider vinegar (or lemon juice)

a dash of ligh soy sauce


a dash of sugar

water

1/2 tsp cornstarch mix with 2 tbsp of water (to thicken the sauce)

Preparation

  • Steam the fish until cooked, about 10 to 15 minutes. Remove, discard the water and set aside.

    To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and chili. Stir-fry for 1-2 minutes or until soft.

    Add preserved soy bean paste and stir-fry until fragrant over low heat.

    Add tomato,chili sauce, tomato sauce, light soy sauce, apple cider vinegar, salt, sugar and water. Bring to a slow boil.

    Add cornstarch solution and stir quickly for a few more minutes.

    Pour the gravy over the steamed fish. Serve with steamed rice.





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