Sweet and sour

Posted on November 8, 2012


This next recipe is the one we talked about soon after I confided my idea of this blog. Incidentally it reminds me of a favourite dish of many a friend of mine in Australia who are not very adventurous when it comes to Asian cuisines, and one of the basic recipes my aunt taught to the military wives, the sweet and sour pork. What we get from restaurants is never the same as home cooked food. Is it the cook or the ingredient at fault? I have never had sweet and sour pork that is to my expectation in Australia – of course that is – compared to what I grew up with. The sweet and sour fish recipe presented here is an alternative where the pork is replaced with fish.


200ml peanut oil
ยฝkg fish fillet (Ling fish or deep sea perch), cut into small squares of about 5cm
1 packet of tempura flour (Gogi) or cornflour
1 onion, peeled and cut into small squares
1 cucumber, cut into 1cm cubes
2 tomatoes, cut into โ…› to garnish
A few sprigs of coriander leaves, to garnish

Ingredients for sauce

3 tablespoon plum sauce
3 tablespoon oyster sauce
2 tablespoon tomato sauce
2 tablespoon chilli sauce
4 tablespoon hot water
2 cloves garlic, peeled and chopped finely
ยฝ tablespoon oil


  1. Heat peanut oil in a wok or deep pan.
  2. Roll fish cutlets lightly in tempura flour and deep fry until golden brown. Transfer onto paper towel to soak up the excess oil.
  3. Mix the plum, oyster, tomato and chilli sauces in a bowl with water.
  4. Sautee garlic until golden brown in oil and add sauce. Stir for 2-3 minutes at low heat.
  5. Add onion and cucumber and stir until the cucumber is soft.
  6. Pour the sauce onto the fish in a plate. Garnish with tomatoes and coriander leaves (optional).

Serves 4 (with steamed rice)

Note: Peanut oil is good for deep frying but can be replaced with vegetable oil.

Posted in: Food, Recipes