Sweet & Sour Fish

Sweet and Sour “anything”, most specially pork, is a hit with my family. My nephew, nieces, brother and my own daughter, Abby, can’t get enough of it. Whenever we eat at a Chinese restaurant back home, you can bet that sweet and sour pork will be at the table.

The other day, I was crazy enough to give this family favorite a try. I was in college the first (and only!) time I cooked sweet and sour pork, which turned out quite nicely, if my memory serves me right. ;) This time around, I chose to use fish instead of pork. :D I forgot how tedious this is to make. What with the dipping of fish in batter plus the frying. I could have used a sous chef! But that’s not to say I wasn’t pleased with the result of my little adventure. In fact, I was very satisfied, and so were hubby and Abby. In our kitchen, I still reign supreme. Hahaha! Well, I’m the only one who cooks anyway. And so I say, “Yey!” :D

sweet and sour fish

The recipe, which I snagged from this site, is as follows:

2 carrots, cut diagonally into thin slices
1/2 c. water
1 1/2 lbs. fish fillets, cut into 1 inch pieces (I used catfish fillets.)
1/2 c. packed brown sugar
1/3 c. vinegar
2 tbsp. cornstarch
2 tbsp. soy sauce
1 can (13 1/2 oz.) pineapple chunks
1 green pepper, chopped
Vegetable oil

Fish Batter:
3/4 c. water
2/3 c. flour
1 1/4 tsp. salt
1/2 tsp. baking powder

Heat carrots and water to boiling. Cover and cook until crisp tender, 8 to 10 minutes. Mix brown sugar, vinegar, cornstarch and soy sauce in 2 quart saucepan. Stir in carrots (with liquid), pineapple (with juice), and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Keep warm. Heat oil (1 to 1 1/2 inches deep) to 360 degrees. Prepare batter. Dip fish into batter with tongs. Fry a few pieces at a time until golden brown. Drain on paper towl. Arrange on platter; pour sauce over fish. Serve with rice.

I will definitely be making this again! ;)

ps. I may have improperly chopped the green pepper. Hee hee. :D

Tags:


This entry was posted by on Friday, April 4th, 2008 at 2:32 pm and is filed under Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

About The Author

Comments

8 Responses to “Sweet & Sour Fish”

  1. thess says:
    April 4, 2008 at 2:44 pm

    What I prepared last night was similar to yours, except I used kikkoman/teriyaki sauce combined. Learned the taste from a Wok restaurant the husband and I frequent every Saturday for lunch.
    I just wish I was able to take a picture before we devoured it, tsk.

    Have a fab weekend, chef Weng! *muah!*

    Hi Thess! Whaaaat?! You forgot to take a pic? Hee hee! Yes, it’s sometimes difficult to squeeze in a photo op with the food we coook specially when everyone’s feeling hungry already. Hahaha! Thanks for the tip on the S & S! :D

    I had a fab weekend and I hope you did, too! Have a great new week! :) Mmmmwah!

    Reply

  2. abby says:
    April 4, 2008 at 3:17 pm

    weng, masarap din i-S&S yung fillet of sole. ako naman para madali yung batter, i-egg wash yung fish tas dredge dun sa garlic fried chicken batter imported from pinas! :D tas yung lee kum kee s&s sauce, para mabilis!

    Hi Abby! Thanks for sharing your S&S tips! :) Talaga naman at imported from Pinas pa ang ginagamit mong batter. Hahaha! Hahanapin ko yan dito. Alam mo na, anything na makakatulong magpaigsi ng cooking time. Pero I really don’t mind doing the sauce as it’s fairly simple. What I do mind is the frying, which can get very frustrating. Lalo na kapag humihiwalay yung batter sa fish. Grrr! :D

    Reply

  3. Gracie says:
    April 6, 2008 at 3:19 am

    mmmm…looks yum yum!
    ou

    Hi Gracie! Yum yum talaga! Nyahahaha! Promise, you can even ask Abby and my hubby. Hee hee! :P

    Reply

  4. tigerfish says:
    April 6, 2008 at 9:39 pm

    I love sweet and sour anything too! It’s very appetizing.

    Hi Tigerfish! High five to you! :) Sweet and sour pork used to be my ultimate favorite sweet and sour dish…until I stopped eating pork. Hahaha. Sweet and sour seafood will have to take its place. :)

    Reply

  5. leap of faith! says:
    April 7, 2008 at 4:35 am

    Oh, I so miss eating sweet and sour pork. Mama Petite’s version is really yummy.

    I should tell Pinky to try out your recipe especially since pork is a no-no in this part of the world.

    Hi Keith! Ayan ka na naman! Nakakita ka na naman ng ipapaluto kay Pinky. She might tell you to boycott my site all together! Hahaha! You think it’s a good idea to ask Ninang Petite to cook sweet and sour pork when they come here on Saturday? Kidding! Hahaha! :)

    Reply

  6. Pinky says:
    April 7, 2008 at 7:43 am

    Way to go, Iron Chef Weng! :lol:

    Will definitely try this recipe out too since masyadong naglaway ang asawa ko sa pagbisita sa post mo kaya nag-request na iluto ko din daw… Will let you know how it goes.

    Hi Pinks! I was just telling Keith that you might ask him to boycott my site already. Hahaha! Do let me know how yours goes. Good luck! ;)

    Reply

  7. Cafe Munchkin » WW #31: Sweet and Sour Shrimp says:
    October 22, 2008 at 12:01 am

    [...] think?  Only, it takes more than just a snap of the fingers.  :D  It looks way better than the Sweet and Sour Fish I made a while back.  Maybe because this time, the red and green peppers were cut [...]

  8. Cafe Munchkin » WS #41: Sweet and Sour Fish says:
    January 11, 2009 at 9:24 pm

    [...] already posted a Sweet and Sour Fish and a Sweet and Sour Shrimp entry before.  I used the exact same recipe for both.  Yesterday, I [...]

Leave a Reply

CommentLuv badge

«     »