Sweet & Sour Fish Fillet 甜酸鱼片

IMG 3925
IMG 3925

Crispy fish fillet coated with sweet and sour sauce, this is a delicious and appetising dish that can be easily cooked at home. 

Ingredients: 材料

300g Fish Fillet 鱼片 300克,加入少许盐和胡椒粉
(season with salt and pepper)

1 large Onion 洋葱 1粒

1 Red Chili 红辣椒 1条

1 Tomato 番茄 1粒

10 cubes Pineapple 凤梨/黄梨 10块

1 clove Garlic 蒜头 1瓣

1 stalk Spring Onion 青葱 1 

Some oil for cooking  油 适量

Sauce: 酱汁

3 tbsp Ketchup/ Tomato Sauce 蕃茄酱 3汤匙

1 tbsp Plum Sauce 酸梅酱 1汤匙

1-2 tsp Vinegar 醋 1-2小匙
(add to taste)

1/2 tsp Maggi Seasoning 鲜味汁 1/2小匙

1 tbsp Oyster Sauce 蚝油 1汤匙

1.5 tsp Corn Flour 玉米粉/粟粉 1.5小匙

1.5 tsp Sugar 糖 1.5小匙

4 tbsp Water 水 4汤匙

Coating/ Batter: 炸粉

Potato Starch 薯粉 适量

or follow this Crispy Fish Fillet Batter Recipe 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method: 步骤

1. Prepare ingredients. Heat oil in a wok. 

2. Coat the fish fillet with potato starch or batter. Deep fry till golden and crispy. Set aside.

Note: I cooked this dish using Song Cho stainless steel wok, a multiply stainless steel wok without chemical coating, it’s safe to use for deep frying or any cooking. For more information about the product, visit Song Cho e-shop for details.

3. Pour away the oil, reserve 1 tbsp of oil. Stir fry onion, garlic, tomato and spring onion (white part) till fragrant. 

4. Add in sauce, chili and pineapple, bring to boil. 

5. Turn off heat and coat the fish with sauce. Garnish with spring onion (green part), serve right away.

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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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