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Sweet and Sour Fish
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Prep Time
5
mins
Cook Time
20
mins
Total Time
25
mins
Course
Mains
Cuisine
Chinese
Servings
4
people
Equipment
Wok
Ingredients
1x
2x
3x
1
whole
golden pomfret
cleaned
10
cherry tomatoes
washed whole
1
slice
pineapple
cut into cubes or thin slices
1
big onion
sliced
1/5
red capsicum
cut into cubes
1/5
green capsicum
cut into cubes
1/5
yellow capsicum
cut into cubes
1
inch
ginger
sliced
2
clove
garlic
chopped
8
tbsp
tomato sauce
2
tbsp
chili sauce
2
tbsp
sugar
2
tbsp
vinegar
1/2
tsp
salt
1
tsp
cornstarch
(mixed with 1 tbsp water to make cornstarch slurry)
100
ml
water
1
sprig
spring onion
for garnishing
Instructions
Mix tomato and chili sauce, vinegar, sugar, salt and water in a bowl. Set aside.
Rub fish with salt. Cut slits on each side of fish.
Heat oil in a wok. To avoid fish sticking to the wok while frying, heat the wok first before pouring oil into it.
Then, make sure the oil is hot enough before frying the fish.
Fry the fish until the skin is crispy before flipping it otherwise you risk breaking the fish.
Remove fish from wok. Keep aside some oil, leaving about 2 tablespoons of oil in the wok.
Fry garlic and ginger until fragrant. Add onion.
Add capsicum.
Add tomatoes.
Add pineapple. Stir fry for 2 minutes.
Add sauce mixture and let it simmer for another 2 minutes.
Add wolfberries and stir.
Add cornstarch slurry to thicken the sauce mixture.
Pour sauce over fried fish. Serve immediately.
Keyword
Family
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