Malaysian Chinese Sweet & Sour Fish

Sweet & Sour Fish


  • 1 lb whole Grouper, cleaned & scaled [Garoupa in Portuguese; Kerapu in Malay]
  • salt and pepper
  • 2 eggs, lightly beaten
  • 1 cup corn starch flour
  • peanut or vegetable oil, for deep-frying fish
  • 1 large onion, thinly sliced
  • 1 stalk celery, diced
  • red bell pepper, diced
  • green pepper, diced
  • 1 cup pineapple, diced [canned or fresh]
  • 2 stalks scallions, white parts only, cut into thin strips lengthwise, for garnish
  • 1 tbsp corn starch flour combined with 3 tbsp water, to make a slurry

       Sweet & Sour Sauce Ingredients :

  • 2-3 tbsp tomato sauce
  • 1 tbsp oyster sauce
  • 1-2 tbsp, or to taste chili paste
  • 1-2 tsp balsamic vinegar [or white vinegar]
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • tsp sugar
  • pepper to taste
  • 1 cups chicken stock



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       To Prepare :

  • Combine all the sweet & sour sauce ingredients in a bowl and mix well with the chicken stock, set aside
  • Make 2 or 3 deep slits on both sides of the fish, season with salt & white pepper, dip fish into beaten eggs, set aside for 10 mins
  • Dredge fish completely in corn flour, shake off excess
  • 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
  • Drain well on a metal rack, then transfer to a large serving platter
  • Remove all oil from the wok except for 2-3 tbsp, add onions, stir-fry for a few seconds, add celery, red & green peppers and pineapple, season with salt and pepper, cook vegetables until just tender but still crunchy
  • Add the sweet & sour sauce sauce, cook 1 min
  • Adjust 'sweet' & 'sour' taste to your liking (add more ketchup, sugar and/or vinegar)
  • Add corn starch slurry, stirring until the sauce boils and thickens
  • Immediately pour the sauce over the fish and garnish with scallion strips
  • Serve hot with steamed rice

Variation (ikan : fish]: Other whole fish recommended for this recipe are Red Snapper, Stripe Bass, Cod, and Stripped Bass. Fish cut into fillets or steaks, at least 1-inch thick, are also suitable






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