lautnusantara.com Sweet and sour fish fillet is a favorite dish often found in Chinese restaurants. The combination of sweet, sour, and savory flavors of the thick sauce coats the crispy fried fish, creating an extraordinary taste sensation. No need to go to a restaurant; you can easily make it yourself in your own kitchen.

Here's the recipe:

Ingredients
For the Fish:

• 500 grams of fish fillets (you can use dory, snapper, or patin)
• 1 teaspoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 5 tablespoons cornstarch
• Oil for frying

For the Sweet and Sour Sauce:

• 1 onion, sliced lengthwise
• 3 cloves garlic, finely chopped
• 1 large red chili pepper, sliced diagonally
• 1 carrot, cut into matchsticks (optional)
• 1 cucumber, seeded and cut into matchsticks (optional)
• 100 grams pineapple, diced (optional)
• 5 tablespoons tomato sauce
• 2 tablespoons chili sauce
• 2 tablespoons vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 200 ml water
• 1 teaspoon cornstarch, dissolved in a little water

Methods

1. Prepare the Fish: Wash the fish fillets, pat dry with a paper towel, then Cut the fish into desired pieces. Coat the fish with lime juice, salt, and pepper. Let it sit for 15 minutes to allow the spices to absorb and the fishy smell to disappear.
2. Fry the Fish: Roll the fish pieces in cornstarch until evenly coated. Fry the fish in hot oil over medium heat until cooked through and golden brown. Ensure the fish is crispy on the outside. Remove and drain.
3. Make the Sweet and Sour Sauce: Heat a little oil and sauté the garlic until fragrant. Add the onion and red chilies and cook until wilted.
4. Add the carrots, cucumber, and pineapple (if using). Cook briefly until the vegetables are slightly wilted.
5. Pour in the tomato sauce, chili sauce, vinegar, sugar, salt, and water. Stir well and bring to a boil.
6. Once the sauce has boiled, gradually add the cornstarch mixture, stirring constantly, until the sauce thickens. Adjust the seasoning to your liking.
7. Serve: Pour the sweet and sour sauce over the fried fish fillets, arranged on a plate. Serve warm with white rice.

Additional tips:

• For crispier results, you can fry the fish twice. After the first time, drain it briefly, then fry it again until completely dry.
• To keep the vegetables fresh and crispy, don't overcook them in the sauce. Just add them briefly before the sauce thickens.
• It's best to pour the sauce over the fish just before serving to keep it crispy and prevent it from becoming mushy.

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