My family are not mad about Pickled Fish so I didn’t make any for today. However, in keeping with Easter tradition, and having fish on Good Friday, I opted to make Sweet and Sour fish instead. I make this dish often, and it is best made with Kingklip, which I couldn’t find. I am keeping my recipe in its original state even though I did not use Kingklip. I used See Bass instead, which is featured in the picture. The result was equally delicious.
½ onion (red or white), cut into wedges
½ of each red, green and yellow peppers, cut into chunks
¼ cup frozen peas rinsed
Chopped spring onion for garnish
1 TB corn flour
6 TB water
½ tsp salt
¼ tsp pepper
1 egg white
1 cup flour
¼ cup corn flour
½ tsp salt
1 tsp baking powder
1 ml bicarbonate of soda
1 tsp white vinegar
10 ml oil
Water for mixing into smooth batter
(Mix to form a smooth batter and refrigerate till needed)
¼ cup vinegar
1 TB shaoxing rice wine (sherry) (optional)
½ tsp sesame oil
½ cup tomato sauce
3 TB sugar
(Heat in saucepan and bring to a boil then set aside)
Slice fish in large chunks. Heat oil.
Dip fish in batter and deep fry in hot oil in batches being careful not to overcrowd.
Drain on paper towel. Drain oil leaving 1 tablespoon oil behind.
Add onion with pinch of salt and fry 1 minute.
Add peppers and fry 2 minutes. Add frozen peas and fry another minute or so.
Add sauce and bring to a boil. Arrange fish on a platter and pour sauce over.
Garnish with chopped spring onion. Serve with steamed Jasmine or plain white rice.
Prepared, tried and tested by: Melanie Kramar