I finally tried out mom’s recipe for Sweet and Sour Fish but instead of corn flour I used all-purpose flour since it was the only flour I had. The fillet still turned out quite crispy not to mention quite tasty too, although I can’t say the same about the sauce. I must’ve missed a step or something because the sauce, although colorful and healthy, didn’t taste exactly the same as when mom made it. The sauce was a bit too sour and not sweet enough, I must’ve put too much vinegar and not enough sugar.
1) Fish Fillets, cut into small/bite pieces
2) Lemon juice from ½ a lemon
3) Worchester Sauce
4) Salt & white pepper
5) Fish Sauce
6) 1 tbsp Chinese cooking wine (Wong Chiu or Sau Sing Chiu)
7) A dash of white vinegar (to make fish crispy)
8) Egg white
9) Mrs. Dash, paprika, black pepper and “Old Bay” Seafood seasoning (optional)
10)Corn Flour (Mazena) or all-purpose flour
Heat canola oil in a pan on medium heat. Mix ingredients 1 to 7 together in a bowl and ingredients 9 and 10 together in another bowl. Dip the fish fillets into the first mixture and then dip into the egg white and then cover with flour mixture. Once the oil is hot, put each piece into the oil and fry until golden brown and set aside.
Sweet and Sour sauce
1) Lemon juice from ½ a lemon
3) Tomatoes (optional)
4) Red and green peppers, diced
5) Carrots, diced
6) 1 tsp. Cornstarch dilute in 3 tbsp. water
8) 1 tsp vinegar
Stir fry all ingredients until cooked and pour over the fried fish fillets. Serve.