Sweet and Sour Fish | Rowena G's Recipes

Ingredients

• Mix all the sauce ingredients in a saucepan and bring to a gentle boil. Turn off the heat as soon as everything is melted together, takes about 30 seconds then set aside off the heat.
• Clean and pat dry the fish fillets with paper towels, if you leave them wet the batter will not stick to the fish. Slice into pieces about 10 cm by 3 cm.
• Put the flour, salt, pepper and beer into a bowl and whisk the batter until smooth.
• Add the fish pieces to the batter and stir to coat the pieces all over.
• Fry the fish pieces in small batches until they turn light brown and are just beginning to crisp at the edges. Takes about 3- 4 minutes. Add more vegetable oil as required
• Remove with a slotted spoon onto paper kitchen towels. Repeat the process until all the fish is just fried.
• Peel and dice the shallots into small pieces. Seed and dice the peppers and tomato and cut the pineapple into small pieces (all about 0.5 cm squared)
• Heat the oil up again and fry the fish pieces until golden brown, takes about 2 minutes. Repeat the process until all pieces are done. Again, leave to drain on paper kitchen towels.
• Pour the oil out of the pan, leaving around 4 tbsp of oil in the wok
• Add the diced pineapple and stir fry for a few more seconds to mix well.
• Add the sauce. If the sauce is too thick, add 2 to 3 tbsp water. The sauce should be slightly thick and sticky, not watery. Stir quickly to mix well. Bring the sauce to a gentle boil.
• Put in the fried fish pieces, quickly toss a couple of times to coat fish evenly with sauce.
• Serve immediately with Jasmine Rice.
• Lunch
• Main Dishes