Sweet & Sour Fish

Chinese New Year was celebrated on 10 Feb this year and the year of the Snake was ushered in it goes for 15 days, although living in Melbourne we still have a good population of chinese that celebrates this festive season. I have a lot of Singaporean chinese friends and I was invited to one of their house for a New Year celebration. The host requested that we bring a dish each and thought what better dish to bring than fish because the chinese word for fish, yu, sounds like the word for prosperity or abundance.

To prepare the fish you will require the following:

1kg Barramundi fish fillet cut into bite size pieces

2 cups plain flour (Reserve 1/2 cup for coating)

1 1/2 cups cold beer

1 tsp cayenne pepper

Pinch of salt 

Oil for deep frying

In a bowl mix the plain flour, beer, cayenne pepper and salt it does not have to be a smooth batter the lumps when fried will be crunchy. Coat the fish with plain flour dusting off any excess, deep in the batter and fry in a  hot oil wok till golden. Set aside.



Fried Fish Fillet

 Vegetable:

1 red capsicum

1 green capsicum

1 can pineapple pieces (reserve the juice)

2 tomatoes

1 large red onion



Vegetables

Sauce:

1/2 cup vinegar

1/2 cup shiao hsing wine

1/3 cup sugar

1 tsp salt

1/4 cup pineapple juice

1/4 cup ketchup

2 tbsp corn flour

Mix all the sauce ingredients in a bowl except the corn flour, heat a wok and add the sauce into the wok and bring to a boil. Stir the corn flour with 1/4 cup water and add to the sauce. Add all the vegetables and simmer. Lastly add the fried fish pieces into the sauce and mix well to combine. Serve and enjoy!