Miss dining out at restaurants? Feast at home with this simple sweet and sour fish recipe that combines sweet and savoury that could whet anyone’s appetite! This recipe will give you puffy, light, and crispy fish fillets which are deliciously crispy on the outside while keeping the fish inside juicy...
Ingredients
- 800gboneless grouper fillets
- 2tspsalt
- 1tspwhite pepper
- 1beaten egg
- Some cornstarch for coating
- Some cooking for frying the fish
INGREDIENTS (sweet and sour sauce)
- 2tbsptomato sauce
- 2tbspchilli sauce
- 2tbspThai chilli sauce
- 1tbspHP sauce
- 1/2cupof Bombay onion cubed
- 2inlength cucumber
- 2red Chili
- 2fresh baby corns
- 3tbspof water.
- Salt and sugar to taste
How to make Sweet and sour fish fillets
Lay the fish out on a cutting board, then use a kitchen knife to cut of the skin (optional) then cut them into fillets that are 5 cm wide (diagonal). The fish will burn easily if the fillet is sliced too thin.
- Combine the ingredients for the fish in a bowl, and then leave it to marinade for at least 30 minutes.
- Coat each piece of fish individually with cornstarch. Heat the oil up, carefully add the coated fillets to the heated oil. To prevent the wok from being overcrowded, keep the fish fillets equally spaced out. Fry them in hot oil until golden brown. Remove the deep-fried fish fillets. Wait until the oil reaches the proper temperature. Continue with the following batch. Once all the meat slices has been fried, wait until the oil reaches the right temperature once more before placing the fish fillets back in for an additional one to two minutes of double frying. this will aid in producing an extremely crispy and golden outside. Drain then set aside.
- Over low to medium heat, sauté cubed onions in a pan or wok with a little cooking oil for 2 minutes. Add the baby corn and pre-cut red chilies and cucumber cubes. Mix and stir thoroughly for 1-2 minutes. Avoid overcooking the vegetables.
- Add the tomato sauce, THAI chilli sauce, HP sauce, water, and sugar. The sauce and vegetables should be nicely combined. Add the fish fillets to the sauce and swirl well over high heat quickly and carefully to ensure that the fish is evenly coated for about 2 minutes. Do not overmix.
FAQS
What is the best way to store leftover sweet and sour fish fillets?
To store leftover sweet and sour fish fillets, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 2 days. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag.
Can I use a different type of fish for this sweet and sour fish recipe?
Yes, you can substitute grouper fillets with other firm white fish like cod, tilapia, or snapper. Just ensure that the fish is boneless and has a similar texture to maintain the dish's integrity.
What are some good side dishes to pair with sweet and sour fish fillets?
Sweet and sour fish fillets pair well with steamed jasmine rice, fried rice, or a fresh salad. You can also serve them with stir-fried vegetables for a complete meal.
Is this sweet and sour fish recipe suitable for gluten-free diets?
Yes, this recipe can be made gluten-free by using gluten-free cornstarch for coating the fish and ensuring that the sauces used (like tomato sauce and Thai chili sauce) are gluten-free. Always check the labels to be sure.
How can I make the sweet and sour sauce less spicy for kids?
To make the sweet and sour sauce less spicy, you can reduce the amount of Thai chili sauce and omit the red chilies. You can also add a bit more tomato sauce or a touch of honey to balance the flavors without adding heat.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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