We have come back to China to prepare a wonderful and popular recipe especially in China as well as in European countries and America because of its wonderful taste of mixing sweet and sour. This sauce is one of the most famous sauce in China and has many different cooking methods. Today we will be preparing the fillet fish recipe with the suet and sur sauce (sweet and sour mixing)
🌔 Preparation time: 15 minutes
Cooking time: 20 minutes
🚻 🚻 Number of people: enough for 4 people
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| Thai fish sweet and sour sauce Recipe |
Ingredients for making fish sweet & sour sauce in Chinese style
- 500 g Chicken without skin (cubes)
- 1 red pepper cubes
- 1 yellow pepper cubes
- 1 green pepper cubes
- 2 small slice pineapple
- 1 onion cubes
- 1 teaspoom ginger
- 2 Lemon paper
- 50 g flour
- 100 g of starch
- 3tablespoon Sesame oil
- frying oil
- Sweet and sour sauce
- 100 g Ketchup
- 100 g rice vinegar (can be replaced with vinegar but rice vinegar is the origin)
- 200 g of water
- 100 g sugar
- 2 tablespoon of starch melted in cold water
How to prepare sweet and sour sauce Chinese fish
We prepare all previous components
sauce Preparation
- We put all the ingredients of the sauce in a deep bowl and with a hand mixer we mix well.
- Put the sauce in a pot on a quiet fire and slowly change it until the air bubbles appear from inside the sauce. In this case the sauce becomes ready
Fish Preparation
- In a deep dish, mix the flour with the starch and mix
- Put the fish in this mixture and stir it until the starch covers all parts of the fish
- Cook the fish and then set aside
- Put the pot on medium heat and put about 3 oil spoons preferably sesame oil if found then add onions with stirring then add garlic, lemon leaves, lemon grass, ginger and turn
- Add the different kinds of pepper and toss and add a sauce of sweet and sour past sauce and leave it on a quiet fire until all the vegetables are cooked
- After the ingredients mature, add the fish to the sauce and stir gently and then add the pineapple and turn over and rise from the fire and provide
- Serve hot with white basmati rice
- You can save the rest of the sauce in the refrigerator for a period of not more than 7 days if saved properly
