Sweet and sour sauce is a popular in Chinese cuisine. It is commonly made with sugar, vinegar, and tomato sauce. The sauce is often added to stir fried meats, seafoods, or chicken. Usually cooked with vegtables, especially onion, pineapple, capsicum, cabbage and tomatoes which is served with steamed rice. Another version of the sauce is a combination of soy sauce, sugar, ordinary vinegar, and ketchup (and sauté-ing chunky pineapples, bell peppers, and white onions to the prepared meat and sauce mix). The latter version is my favorite one, however, in this recipe I did not include pineapple chunks because I just used pineapple in Fish in Sweet n Spicy Sauce that I cooked last Wednesday and I don’t like our main dishes to taste almost the same in less than a week.
Ingredients:
400 g fish fillet
1 medium carrot, sliced
1 green bell pepper, diced
1 onion, quartered
1 onion, minced
2 cloves garlic, minced
1/2 tsp. black pepper powder
1 tbsp. sugar
2 tbsp. vinegar
1/2 cup tomato sauce
1/4 cup sweet tomato catsup
1/4 cup toyomansi (soy sauce with lemon)
3/4 cup chicken broth/water
Cooking oil for frying
Directions:
1. Fry the fish in hot oil until lightly brown but not crispy. Take out from oil and set aside.
2. Use 2 tbsp. fromo the used oil to saute the garlic and minced onions, saute until the onions’ color are transparent.
3. Add carrots and toyomansi, stir, then add broth, tomato sauce, vinegar, catsup, sugar and black pepper. Bring to a boil over medium heat, cook until the carrots are almost done.
4. Add in the bell pepper and quartered onions, simmer for 2 minutes. Remove from heat.
5. Combine the sauce with the fried fish fillet and serve.
Filed under: Fish
