Sweet and Sour Fish

• 450g white fish fillet (such as sole or cod), cut into large chunks
• 1 tsp salt
• ½ tsp white pepper
• 1 egg white
• 60g onion (roughly diced)
• 60g red pepper (roughly diced)
• 340g vegetable oil (for frying)

Batter:

• Plenty of cornflour (for coating the fish)

Sweet and Sour Sauce:

• 4 tbsp ketchup
• 3 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce (for colour)

PREPARATION

Step 1: Prep the Fish

1. Pat the fish dry, then lightly score it in a crisscross pattern (like squid) to help the batter crisp up.
2. Cut into large, bite-sized pieces.
3. Season lightly with salt and white pepper.
4. Add one egg white and mix well to coat.
5. Dredge each piece in cornflour, shaking off any excess. Handle gently to avoid breaking the delicate fish.

Step 2: Prep the Vegetables

1. Roughly dice the onion and red pepper into bite-sized chunks.

Step 3: Make the Sauce

1. In a small bowl, mix ketchup, rice vinegar, sugar, light soy sauce, and dark soy sauce.

COOKING

Step 4: Fry the Fish

1. Heat a wok over high heat until smoking. Pour in the frying oil and heat to about 190°C.
2. Fry the fish piece by piece, ensuring they don’t stick together.
3. The fish will curl slightly due to the scoring, creating extra crispiness.
4. Fry for about 2 minutes until golden brown. The bubbling will slow down when the fish is ready.
5. Remove and drain on kitchen paper.

Step 5: Finish the Dish

1. Heat a clean wok until smoking, then add the sauce ingredients.
2. Stir-fry on high heat until the sugar has melted and the sauce is bubbling vigorously.
3. Pour the sauce over the crispy fish rather than tossing it in the wok to maintain its crunch.

Step 6: Serve and Enjoy

• Serve immediately while the fish is hot and crispy.
• Enjoy the contrast of crunchy batter and flaky fish with the tangy, sweet sauce.

Chef’s Tip: This dish is best eaten fresh to keep that crispy bite!