Fish fillets cut into smaller pieces, coated with flour batter and deep fry until crispy. This sweet and sour fish is an all-time favourites Chinese dish!
350g white fish fillets, cut into 1 x 2" pieces
150g cucumber, cut into 1" chunks
150g green pepper, cut into 1" chunks
3 brown onions, cut into chunks
2 tomatoes, cut into chunks
4 sour pickles, sliced
2 tbsp cornstarch
2 tbsp water mix with 1/2 tbsp cornstarch
Oil for deep frying
1 cup all purpose flour
2 tbsp oil
2 tsp baking powder
3/4 cup (180ml) water
1/2 tsp salt
1/4 tsp white pepper
1/3 cup white vinegar or apple cyder
1/4 cup sugar or more
1/4 tsp salt or more
1/3 cup juice from sour pickle's jar
1/3 cup ketchup
1/2 cup water
1. In a large bowl coat the fish pieces with 2 tablespoons of cornstarch.
2. Whisk all the ingredients for the batter together until smooth. Pour the coated fish into the batter and make sure all fish pieces are coated with batter. In a pot, heat the oil and deep fry the fish until brown and crispy. Arrange the crispy fish pieces on a serving dish and set aside.
3. In a saucepan, add 1 tablespoon of oil, then add in onions and green pepper and give it a quick stir. Dish out and set aside.
4. To make the sauce, add in all the sauce ingredients into the saucepan and cook in medium heat until the sugar dissolve and sauce is hot. Add more sugar or salt to taste. Add in tomatoes, cucumber, sour pickles onions and green pepper. Stir in the cornstarch and water mixture. The sauce should be now thicken. Pour the sauce over the crispy fish and serve with hot plain rice.