A favorite Chinese take away. This version has the right amount of sweetness & sourness just the way I love it!
Course
Main Course
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings5
AuthorJhuls @ The Not So Creative Cook
Ingredients
For the coating:
2cupsall-purpose flour
2tspgarlic powder
2tsponion powder
1tspsalt
1tspground black pepper
2tspvegetable stock powder(optional)
For the sauce:
1cupwater
2/3cupwhite sugar
1/2cupwhite vinegar
4tbspketchup
1tspWorcestershire sauce
salt & pepperto taste
For the slurry:
1tbspcornstarch
2tbspwater
Others:
cooking oil
250gfish filletcut into medium chunks
4clovesgarlicchopped
1onionsliced
1/2cupred bell peppersliced
1/2cupgreen bell peppersliced
1/2cupcarrot slices
3/4cuppineapple chunksdrained
sesame seedsfor garnish
water
Instructions
Prepare a pan over medium heat and add cooking oil. While waiting for the cooking oil to be hot, let’s coat the fish fillet.
For the coating:
Add the coating ingredients in a bowl and mix well.
Get another bowl and add half of the mixture to this bowl.
Add water (portion by portion) to one of the bowls until you get a runny (not too runny) consistency.
Coat each slices of fish fillet - (1) dry, (2) wet, (3) dry.
Place all the coated fish fillet on a plate.
Frying: Fry the coated fish fillet in hot oil until golden brown. When done, put them on a strainer or stack of paper towels to drain excess oil. You can do the frying in batches to make sure not to overcrowd the pan.
For the sauce:
Using another pan (or the same pan), add cooking oil (I used the cooking oil in frying the fish fillet).
Add garlic and cook until fragrant. Next, add onion and cook until soft.
Add carrot slices and enough water just to cook the carrots.
Add bell peppers and cook for 1-2 minutes.
Pour all the sauce ingredients to the pan and mix until sugar is dissolved.
Add pineapple chunks. This time, you can also do a taste test and add more vinegar or sugar if necessary. Don’t forget to season with salt & pepper.
Add the slurry and let the sauce thicken (see notes) and immediately turn off the heat. You can now add the fried fish fillet.
Transfer to serving plate, garnish with sesame seeds. Enjoy with mixed fried rice or just plain steamed rice.
Recipe Notes
You can dip the fish fillet in the coating once (wet & then dry) if you want a lighter coating.
Instead of fish fillet, you can use chicken (cut into chunks) and follow the same procedure.
I prefer to drain the pineapple chunks before adding to the pan. You can also omit this ingredient.
If you like a sauce that’s darker in color, you can add red food coloring.
Don’t forget to do a taste test and adjust accordingly - you can add vinegar or sugar as per your liking.
The sauce thickens more the longer you let it simmer.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).