Sweet & Sour Black Pomfret Fish - 甜酸黑鲳鱼

Cook up this classic restaurant-styled Chinese sweet and sour fish dish. Plus this amazing recipe for an authentic Cantonese-inspired sweet and sour sauce!


This sweet and sour sauce is indeliby sweet, piquant, and punctuated with vinegarish nuances. It is one of my favourite versions, and is a treasured, tested Cantonese recipe. It has the perfect consistency. Thick and sticky, and much like a sweet caramelised glaze, this sauce deliciously clings to, and coats all the ingredients in the dish.


Give this a try, you and your family will love it!


... Happy cooking!




~ Sweet & Sour Black Pomfret Fish - 甜酸黑鲳鱼 ~


Ingredients:


1 black pomfret fish (about 500g)

1/2 can of canned pineapples (cut into big pieces)

1/2 big onion (sliced)

1 tomato (sliced)

1 red chilli (cut into big pieces)

2 garlic (sliced)

2 shallots (sliced)


Sauces:

4 tbsp tomato sauce

4 tbsp chilli sauce

2 tbsp white vinegar

2 tbsp fine sugar

1 tbsp cornflour

3/4 water

Pinch of salt to taste

Mix all ingredients and set aside


Garnishing:

Few sprigs of spring onion



Methods:

1. Tab the fish to dry with kitchen towel, ensuring fish is dry for frying - this is to avoid spilling of oil during frying.

2. Rub the fish with cornflour, covering both side of the fish throughly with the cornflour.

3. Heat the oil in a pan over HIGH heat, when it’s hot turn the heat to LOW and put the fish into the pan to fry with lid cover till it’s golden brown.

4. Dish out the fish, place in a plate and set aside.

5. Fry onions, shallots, chilli & garlic until light golden brown, add in the sauces then continue to fry for about 7 minutes.

6. Add in tomatoes and pineapple, cover the pot with lid and allow to cook for 3 minutes over LOW heat.

7. Dish out the sauces and pour over the fried fish. Garnish with spring onions. Serve while hot.









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