How to Cook Sweet & Sour Fish

Ingredients

• 300 grams red snapper fillet 
  
  
  
• 3 to 4 tablespoons corn or potato starch, or more as needed
• enough vegetable oil
• 4 small shallots
• 1/2 green pepper
• 1/2 red pepper
• 1/2 yellow pepper
• 1 tomato
• 50 grams diced pineapple

For the Sweet Sour sauce

• 5 tablespoons tomato sauce
• 3 tablespoons plum sauce
• 3 tablespoons sweet chilli sauce
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 1/2 teaspoon salt

Instructions

1. Mix all the sauce ingredients in a saucepan and bring it to a gentle boil. Turn off heat and set it aside. 
   
   
   
2. Clean and pat dry fish fillet with paper towels. Slice it into 5 mm thick slices
3. Coat fish slices thoroughly in corn or potato starch. Shake off the excess and discard it. Set it aside.
4. Peel and dice onion. Seed and dice peppers, tomato and pineapple. 

   

   
   
5. Fill a wok with 1/3 cup of oil. Heat it up over high-heat till hot. Fry the fish in 2 batches, constantly stirring and separating fish slices in hot oil. Deep fry them till the fish slices turn light brown and just begin to crisp at the edges. Sieve out into a wire basket or rack. 

   

   

   
   
6. Pour out oil, leaving 2 tablespoons of it in the pan. Heat it up over medium fire. When it gets hot, add diced onions and peppers. 

   

   

   
   
7. Add tomato slices and stir fry it for another 15 to 20 seconds. 

   

   
   
8. Add the diced pineapple and stir fry it for a few more seconds to mix them well together. 

   

   

   
   
9. Add the sweet sour sauce. If the sauce is too thick, add 2 to 3 tablespoons water. Stir it quickly to mix well. Bring the sauce to a boil. 

   

   

   

   
   
10. Put in the fried fish slices all at once. Toss it a couple of times to coat the fish evenly with the sauce. 

    
    
11. Turn off the heat. Dish out onto a serving plate. Serve it immediately.