Malaysian Sweet and Sour Fish
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Malaysian Sweet and Sour Fish
Malaysian food has an immense Chinese influence. A big part of Malaysian cuisine is cooked in Chinese style. This Sweet and Sour Fish is a common dish cooked in most Malay homes. This crispy fried fish is generally the freshly caught Grouper orGaroupain Portuguese, Kerapuin Malay. You can also use a Telapia or any other firm Fleshed whole fish for cooking this wonderful dish. I cook this quite often with Telapia and it is a hit with the children of my family. I am sure this dish would easily become a hit in your kitchen too.
Preparation Time : 15 minutes
Resting Time : 10 minutes
Cooking Time : 30 minutes
Difficulty : Medium
Serves : 6
Ingredients : 750 grams whole Grouper, cleaned & scaled [Garoupain Portuguese; Kerapuin Malay] (See note for other options)Salt to tastePepper to taste2 Eggs, lightly beaten1 cup Corn Starch FlourPeanut or Vegetable oil, for deep-frying fish1 large Onion, thinly sliced1 stalk Celery, diced1/2 Red Bell Pepper, Sliced1/2 Green Pepper, diced1 cup Pineapple, diced (canned or fresh)2 stalks Scallions/Green Onions, white parts only, cut into thin strips lengthwise, for garnish 1 tablespoon Corn Starch Flour combined with 3 tablespoon Water, to make a slurry
Method : 1) Combine all the sweet & sour sauce ingredients in a bowl and mix well with the chicken stock, set aside.
2) Wash, Clean and Dry the fishes well inbetween two kitchen towels.
3) Make 2 or 3 deep slits on both sides of the fish, season with salt & white pepper.
4) Dip fish into beaten eggs and set aside for 10 minutes.
5) Take Cour Starch Flour on a dry plate .Dredge fish completely in corn flour, shake off excess.
6) Heat peanut or vegetable oil in a hot wok to a smoking point, carefully lower fish into the wok, fry until fish is golden brown, turning fish once. Be careful while frying, it may splatter hot oil, so always maintain a safe distance and lower the heat before turning the fish. Once it is turned you can turn up the heat again.
7) Once well fried, take out the fish with a slotted spoon and drain well on a metal rack, then transfer to a large serving platter.
8) Remove all oil from the wok except for 2-3 tablespoons, add onions, stir-fry for a few seconds.
9) Add celery, red & green peppers and pineapple, season with salt and pepper, cook vegetables until just tender but still crunchy.
10) Add the sweet & sour sauce sauce, cook for 1 minute.
11) Taste and adjust 'sweet' & 'sour' taste to your liking (add more ketchup, sugar and/or vinegar).
12) Add corn starch slurry, stirring until the sauce boils and thickens.
13) Immediately pour the sauce over the fish and garnish with scallion strips and a few strips of Red Bell Pepper.
14) Serve hot with steamed rice.
Note :Other whole fish recommended for this recipe are Telapia, Red Snapper, Stripe Bass, Cod, and Stripped Bass. Fish cut into fillets or steaks, at least 1½-inch thick, are also suitable for this dish, so in case you do not want to use whole fish, you can cook this with fish fillets.
Malaysian food has an immense Chinese influence. A big part of Malaysian cuisine is cooked in Chinese style. This Sweet and Sour Fish is a common dish cooked in most Malay homes. This crispy fried fish is generally the freshly caught Grouper orGaroupain Portuguese, Kerapuin Malay. You can also use a Telapia or any other firm Fleshed whole fish for cooking this wonderful dish. I cook this quite often with Telapia and it is a hit with the children of my family. I am sure this dish would easily become a hit in your kitchen too.
Preparation Time : 15 minutes
Resting Time : 10 minutes
Cooking Time : 30 minutes
Difficulty : Medium
Serves : 6
Ingredients : 750 grams whole Grouper, cleaned & scaled [Garoupain Portuguese; Kerapuin Malay] (See note for other options)Salt to tastePepper to taste2 Eggs, lightly beaten1 cup Corn Starch FlourPeanut or Vegetable oil, for deep-frying fish1 large Onion, thinly sliced1 stalk Celery, diced1/2 Red Bell Pepper, Sliced1/2 Green Pepper, diced1 cup Pineapple, diced (canned or fresh)2 stalks Scallions/Green Onions, white parts only, cut into thin strips lengthwise, for garnish 1 tablespoon Corn Starch Flour combined with 3 tablespoon Water, to make a slurry
Sweet & Sour Sauce Ingredients :
2-3 tablespoons Tomato Sauce 1 tablespoon Oyster Sauce 1-2 tablespoon, or to taste Chili Paste 1-2 teaspoon Balsamic Vinegar (or White Vinegar) 1 tablespoon Light Soy Sauce 1 teaspoon Sesame Oil (if you don't get Sesame Oil, use Peanut Oil ) 1/2 teaspoon Sugar Pepper to taste 1 1/2 cups Chicken Stock (You can also use stock cubes in water) 2) Wash, Clean and Dry the fishes well inbetween two kitchen towels.
3) Make 2 or 3 deep slits on both sides of the fish, season with salt & white pepper.
4) Dip fish into beaten eggs and set aside for 10 minutes.
5) Take Cour Starch Flour on a dry plate .Dredge fish completely in corn flour, shake off excess.
6) Heat peanut or vegetable oil in a hot wok to a smoking point, carefully lower fish into the wok, fry until fish is golden brown, turning fish once. Be careful while frying, it may splatter hot oil, so always maintain a safe distance and lower the heat before turning the fish. Once it is turned you can turn up the heat again. 7) Once well fried, take out the fish with a slotted spoon and drain well on a metal rack, then transfer to a large serving platter.
8) Remove all oil from the wok except for 2-3 tablespoons, add onions, stir-fry for a few seconds.
9) Add celery, red & green peppers and pineapple, season with salt and pepper, cook vegetables until just tender but still crunchy.
10) Add the sweet & sour sauce sauce, cook for 1 minute.
11) Taste and adjust 'sweet' & 'sour' taste to your liking (add more ketchup, sugar and/or vinegar).
12) Add corn starch slurry, stirring until the sauce boils and thickens.
13) Immediately pour the sauce over the fish and garnish with scallion strips and a few strips of Red Bell Pepper.
14) Serve hot with steamed rice.
Note :Other whole fish recommended for this recipe are Telapia, Red Snapper, Stripe Bass, Cod, and Stripped Bass. Fish cut into fillets or steaks, at least 1½-inch thick, are also suitable for this dish, so in case you do not want to use whole fish, you can cook this with fish fillets.
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