Sweet and Sour Fish

    40 mins

    This recipe uses fish fillets for easy cooking but you can use whole fish such as pomfret for nicer presentation when you’re entertaining.


    Kuala Lumpur, Malaysia
    4 people made this

    Serves: 6 

    • 500g fish fillet, cut into bite size pieces
    • 1 egg white
    • 3/4 cup (100g) corn flour
    • 1/4 cup (60 ml) tomato sauce
    • 2 teaspoons (10 ml) vinegar
    • 2 cloves garlic, chopped
    • 1 large onion, cut into 8 segments
    • 1 green capsicum, cut into strips
    • 2 stalks coriander leaves, cut into 3 cm lengths
    • Salt and pepper to taste
    • Caster sugar to taste
    • 3/4 cup (175 ml) water
    • Oil for deep frying

    Prep:15min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:40min 

    1. In a bowl, season the fish fillet with the beaten eggwhite, half of the corn flour, salt, pepper and sugar. Mix well and let the fish marinate for 20 minutes.
    2. In another bowl whisk the tomato sauce, vinegar, water, 2 teaspoons corn flour, sugar and salt together.
    3. Heat oil for deep frying in a wok until hot. Lightly coat the seasoned fish fillets with the leftover corn flour and deep fry until golden brown and crispy. Drain on paper towel. Arrange on serving plate.
    4. Heat a little oil in a pan and saute the garlic, add onions and green capsicum and stir fry for a few minutes. Pour in the tomato sauce mixture. While stirring constantly, cook until the sauce thickens and check seasoning.
    5. Pour sauce over fish and serve garnish with coriander leaves.

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