Sweet and sour sauce recipe

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

Have you always wanted to lớn know how khổng lồ cook a dish of sweet and sour fish as good as your favourite Chinese restaurant version?

Well, I can totally identify with that because it’s what I’ve been aspiring to lớn since I started cooking more & more at home.


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this recipe

Sweet & sour fish happens to lớn be my hubby’s favourite, so naturally, I often cook this dish. And it helped a lot that hubby has such a discerning taste for sweet and sour anything!

He knew exactly what was lacking or that could be improved.

Sometimes, the fish I used wasn’t quite right và didn’t go well with the sauce.

And my greatest peeve of all, especially when frying slices, was that the fish was not crispy enough or didn’t stay crisp for long.

Finally, there was the matter of getting the sauce perfect! Truth be told, it took quite a bit of trial & error on my part to perfect it.

Well, because I think the all-important sweet and sour sauce can totally make or break the dish, don’t you agree? But more on that in a bit.

What fish to lớn use?

First of all, let’s talk about which fishes are more suited for a dish like sweet & sour fish.

You might already have your favourites. If these fishes have little khổng lồ mild flavours and have firm flesh, then these should work quite well.

By far, my favourite choice is the the red snapper. Other popular choices include sea bass, grouper, catfish or dory, perchtrout.

Fishes with very delicate or flaky flesh aren’t as suitable. That’s because the flesh can come apart easily during frying.

The basics of a sweet & sour sauce

Preparing homemade sweet and sour sauce is very easy. The simplest sweet & sour sauce uses as few as 3 ingredients.

A decent one just needs tomato sauce or ketchup, vinegar và sugar.

To be honest, I started out with many 3-ingredient sweet and sour sauce recipes.

But then I wanted to lớn replicate restaurant-style sweet and sour dishes. I love the complex, sophisticated flavours of that wonderfully ambrosial sweet và sour sauce!

These often involve several ingredients, as many as 5 khổng lồ 6, each adding nuances & layers, creating a robust flavour disposition.

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When it comes lớn sweet & sour dishes, I think most of us have indelible impressions of the Cantonese version.

The Cantonese Chinese are well known for their refined culinary heritage. And Cantonese cuisine is famed for its elegance and sophistication.

What makes a good sweet & sour sauce

This sweet và 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 và sticky, and much lượt thích a sweet caramelised glaze, this sauce deliciously clings to, & coats all the ingredients in the dish.

I’ve had many wonderful compliments và positive feedback on how delicious & authentic it tastes, so this sauce recipe is definitely a keeper!

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Ingredients for perfect sweet and sour sauce

Tomato sauceChilli saucePlum sauceBrown sugarLemon JuiceSalt

Sweet and sour fish: Step-by-step

Cook the sauce

Just put all the ingredients into a small saucepan và heat over medium heat. Once it comes a gentle boil, turn off the heat và set aside.

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Fry the fish twice for crispier slices

Coat with potato starch & plain flour mixture. Dust excess off.

Tip: For even crispier fish slices, slice the fish thinly, not thicker than 5-mm. Using potato starch will give you a crispier coating than corn starch.

Heat a wok filled with 1/3 cup of cooking oil over high heat. When very hot, fry the fish slices in 2 batches. Fry until the fish just starts to brown lightly. Remove with a sieve into a wire basket or rack.

Wait for 10 to 15 seconds, và allow the oil lớn get hot again. Re-fry until the fish slices turn golden brown. Frying twice will help draw out excess oil and make the slices more crispy. Repeat with the second batch.

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Bringing it all together

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Step 1: Heat some oil in wok over high heat. When hot, stir fry the shallots và diced peppers until fragrant, and peppers start khổng lồ soften.

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Step 2: add the tomatoes, và stir fry until the tomatoes begin khổng lồ soften.Step 3: Put in diced pineapples (or lychee halves) and any juices, và stir fry for a few seconds.Step 4: Pour in the cooked sauce, stir fry with the vegetables & allow it khổng lồ come lớn a boil.Step 5: Return the fried fish slices & toss a couple of times until all the fish slices are evenly coated in sauce. Turn off the heat & dish out immediately.Step 6: The sweet và sour fish is now ready khổng lồ serve!
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Can I use a whole fish?

This works just as well with a whole fish. In the same way, coat the whole fish with starch on both sides and fry in very hot oil.

Fry on one side until lightly browned, before turning over to fry the other side. Only turn over once!

Just as with frying the fish slices twice, fry till 80% cooked. Remove và wait 10 lớn 15 seconds & let the oil get hot again.

Fry again on both sides, this time until golden brown. This will help draw out excess oil from the fish, making it more crispy.

When completely cooked till golden brown và crispy, remove the fish và drain of excess oil. Place onto a serving plate.

In a cleaned wok, heat up some oil. Proceed with frying the vegetables & adding the sweet và sour sauce. địa chỉ cửa hàng a bit of water if too thick.

Once the sauce is bubbling hot, scoop out with the vegetables directly onto the whole fried fish & serve immediately.

More seafood recipes to lớn inspire your next meal Tried this recipe? I’d love to see! Remember to nói qua your pics on Instagram and tag