Sweet and Sour Fish

Serves 3 - 4 persons

Ingredients:
For fish:
600g boneless fish fillet (cut to 1"-2" pieces)
2 tablespoon corn flour
2 tablespoon flour
2 cups cooking oil

For sauce:
1 cup pineapples (cubed)
60g cucumber (cubed)
60g capsicum (cubed)
40g onions (quartered)
2 cups tomato sauce
1/2 cup chili sauce (optional)
1/4 cup rice vinegar
1/2 tablespoon Worcestershire sauce 
1 tablespoon sugar
1/2 cup water 
1/2 tablespoon corn flour

Directions:
1. In a large mixing bowl, coat fish fillet pieces with flour and corn flour evenly.

2. Heat oil in wok, then deep fry fish fillet pieces for 8 minutes or until golden brown. Turn them half way to ensure even cook. Remove fish fillet pieces onto a plate laced with disposable kitchen towel to absorb excess oil. Leave about 2 tablespoon of oil in wok and discard the rest.

3. Heat wok again to medium and saute onions for 1 minute. Add capsicum, cucumber and pineapples and stir fry for another 3 minutes.

4. In a bowl, add all the other ingredients for sauce and mix well. 

5. Add sauce to the wok and cook for 4-5 minutes until sauce thickens.

6. Add fried fish fillets to wok and stir fry, making sure everything is coated evenly with sauce. Plate and serve.

Buttered Pan Fry Fish Fillet with Salsa

Serves 3 - 4 people

Ingredients:
For Salsa:
1 cup cubed pineapple (or mixed fruits)
1 cubed tomato
1/4 cup finely chopped green pepper (optional)
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/8 teaspoon salt
1/8 teaspoon of white pepper

For Fish:
1 tablespoon vegetable oil
3 basa fillets
50g butter
1/8 cup basil flakes
1/8 cup oregano flakes
1/8 cup thyme

Directions:
1. For salsa, in a bowl, combine all ingredients. Cover bowl with shrink wrap and refrigerate until serving. 

 

2.  Heat a non stick pan, melt butter on medium heat. Pan fry fish fillets 2-3 minutes on each side, sprinkling the herbs evenly. Baste the fish with butter in the pan.

3. Serve with salsa.