sweet and sour

A basic sweet and sour sauce for fish, shelled prawns dipped in batter, or pork dusted with pepper and cornstarch or flour.

Deep fry the above.


Mix thoroughly 2tbsps. cornstarch and 1 1/2 tbsps. sugar in a 1/4 cup of water.

Add 1/4 cup pineapple juice, 1/4 cup vinegar, about 1 teaspoon soy sauce, 1/2 teaspoon salt and margarine(optional).

Cook over medium heat stirring constantly until properly thickened for about 2 minutes.

Pour over filleted white fish(dipped in egg and rolled in bread crumbs).


For pork, quarter an onion, same with one or two bell peppers and flash deep fry for a few seconds.

Garnish over pork.


Or saute a few quartered shiitake mushroom/ otherwise deep fried a few seconds as well.

Pour the sauce on top of the above.


I use the canned Del Monte pineapple, mushroom, bell peppers and onion when there are too many guests.


I also garnish a whole deep fried white fish, decorate around the fish with finely chopped/ shredded carrot, spring onion and tomatoes gently sauted, and pour the sauce over.


Always a great conversation piece 'cause I use a real big white fish.

Pour the sauce, adjust if necessary.

This recipe is for fish with fresh vegetables salad placed below fish just before serving . Then, the sauce is poured on top of the fried fish.

It was from a cookery session ages ago and I often serve it.


Ingredients for fried fish:

600 gms fish( in slices/or boneless chunks)seasoned with 3/4 Tablespoon of soya sauce, 1 tsp of pepper, 1/4 tsp of cinnamon powder(optional)


2 beaten egg white

cornflour or tapioca flour


Method:

Before deep frying, dip marinated fish with egg white,sprinkle with corn/tapioca flour liberally, shake off excess and deep fry until golden brown.


Vegetable Salad:

1/2 cucumber, deseeded & julienne(cut into thin strips)

1/4 carrot - cut into thin strips

3 stalks spring onions cut into about 4-5cm length


Sauce:

Heat 1 Tablespoon of oil & add the sauce mixture. Under low heat, bring sauce to boil & thicken slightly.

Ingredients:

2 Tablespoon cornflour mixed in 9 Tablespoon of water

4 Tablespoon sugar* (1 Tsp extra if needed)

3 Tablespoon tomato sauce ( from the bottle)

2 Tablespoon chilli sauce ( can be replaced with tomato sauce if desired)

2 Tablespoon of vinegar* mixed with 4 Tablespoon water

1/2 tomato cut into slices

1 big onion sliced thinly

Add salt/pepper to taste.

* Taste & adjust accordingly with sugar/vinegar


Garnishing:

1 red chilli pepper , deseeded, cut into strips, about 7 cm

1 sprig spring onion, cut into 7 cm length. For each length, cut into thin strips.

Soak chilli pepper and spring onion in a bowl of ice water to curl it

Garnishing is cut longer as it curls easily.


To assemble the dish after cooking:

- Use paper towel to remove excess water from vegetable salad & put on a big platter

- Add fried fish on top of the vegetable salad

- Pour 3/4 sauce around the platter and balance on the fish, so as not to 'drown" the fish

- Garnish fish with the curly spring onion & chilli pepper


Note:

You can add 1/2 tinned lychee fruits in the sauce if desired.

For vegetable salad variation, I substitute with half-ripe fresh mango.