Breaded Sweet and Sour Fish Recipe

Ingredients

10ml Lemon Juice	150g Breadcrumbs
200ml Water (or as preferred)	500g White Fish Fillet - Snapper/Sole (Deskinned, cut into 2cm strips)
400ml Cooking Oil	1 Tablespoon Corn Flour
2 Cloves Garlic	1 Tablespoon Oyster Sauce
2 Large Red Chillies	1 Tablespoon White Vinegar
2 Eggs (Beaten)	2 Tablespoons Chilli Sauce
4 Medium-sized Shallots	2 Tablespoons Sesame Oil
5g Ginger	2 Tablespoons ‘Hua Diao’ Wine
20g Coriander	3 Tablespoons Softened Butter
30g Red Capsicum	5 Tablespoons Tomato Ketchup
30g Yellow Capsicum	For Seasoning Cracked Black Pepper
50g Green Capsicum	To Taste Pepper
100g Plain Flour	To Taste Salt

Methods

1. Prepare ingredients:

Deseed and cut the capsicums into cubes. Do the same for the large red chillies but into large chunks. Peel and quarter the shallots, and remove the stems of the coriander. Lastly, extract juice from lemon.

2. In a hand blender, blend the large red chilli chunks, ginger and garlic, until finely chopped and set aside.

3. Marinate fish strips with salt and cracked black pepper.

4. Coat the marinated fish with plain flour.

5. Remove excess flour and coat evenly with eggs. Then, coat fish evenly with breadcrumbs.

6. Heat up cooking oil in a small pot. Once oil is ready, fry fish strips until golden brown, and set them aside.

Tip: Test oil’s temperature with a bit of breadcrumb. If breadcrumb sizzles, it means that oil is ready.

7. In a pan, heat up softened butter, and fry the quartered shallots until they are softened. Then, add in the blended paste and fry for about 4-5 minutes until fragrant.

8. Add in the capsicum cubes and coriander. Fry until the vegetables are softened, and add water to deglaze.

9. Add in the tomato ketchup, chilli sauce, sesame oil, oyster sauce, white vinegar, ‘Hua Diao’ wine and lemon juice. Mix well, and let the sauce simmer.