This dish is one of the many dishes I enjoyed in my childhood. My mom made this often. The sweet and sour sauce is very versatile and can be served with other ingredients, such as fried chicken, egg or vegetables :). The sauce is very simple to make with the main ingredient of store-bought tomato sauce :P. I used frozen peas for the sauce; but other vegetables such as diced capsicum or sliced cucumber goes well in the sauce too.

I used basa fillets in this dish. Basa is a firm white fish imported from Vietnam and it’s considerably cheap in Australia; it’s about AUD 10.00 per kilo. You can use a deep frier if you have one to fry the fish. I just shallow-fried them in a wok. Best served with hot steamed rice 🙂 .It’s very yummy!

Fish in sweet and sour sauce

(serves 4 – 6)

  • 700 gr white fish fillets. I used basa
  • salt & pepper
  • 2 tablespoons fresh lime juice
  • corn flour
  • oil to shallow fry

Sweet and sour sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 6 tablespoons tomato sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon white wine vinegar
  • 1 tablespoon corn flour, mixed with 1¼ cup cold water
  • 1 teaspoon sugar, or to taste
  • salt & pepper
  • ¼ cup frozen peas

Step 1. Heat the oil in a wok over medium fire to shallow fry the fish. Cut the fish fillet into stripes and season with salt, pepper and lime juice. Coat each fish piece with corn flour and shallow fry the fish in batches until golden brown. Place the cooked fish on paper towel to drain the excess oil.

Step 2. Meanwhile, to make the sauce, heat the oil in a saucepan over medium heat. Add in garlic and onion and fry for about 5 minutes or until onion is soft. Add in tomato sauce, soy sauce, vinegar and stir well. Add in the corn flour and water mixture and stir gently until the sauce is boiling and thickened. Add in the sugar, salt and pepper to taste. Add in the frozen peas and further cook for 1 minute. Set aside and keep warm.

Step 3. Place the fish pieces in a serving bowl and pour the sauce over. Best served with hot steamed rice.

a dish of my childhood 🙂

xxx,
Inge