I might overdo my Sweet And Sour Fish. Look at the vegetables and pineapple on the tiny fish. Well, I can’t help.

I love vegetables too much, and I hate to keep vegetables too long or keep half of the vegetables. So, I go all out. Who cares.

By the way, I do love the color of this dish. So vibrate, and it is one of the dishes that you look at and feel pretty and happy right away.

My over the top Sweet And Sour Fish

Yield: 2-3 Person

1 pc fish, I use Siakap fish
1 cup pineapple, cut into bite-size
6 tomato cherry
1 bell pepper, slice into bite-size
1 onion, slice thinly
1 chili padi, slice thinly
4-5 ginger slices
deep-frying oil
1 tbsp cooking oil

Sauce Mixture:
2 tbsp tomato sauce
1tbsp chili sauce
2 tbsp soy sauce
1 tbsp sugar
1 tsp Worcestershire sauce
Salt to taste
200ml water
Mix well

Season the fish with:
1/2 tsp salt

Corn flour slurry:
1 tsp cornflour
2 tsp water

chopped spring onion

1. Heat a wok and add the deep-frying oil.
2. Add the fish and cook until golden brown on both sides. Transfer to a serving plate.
3. Heat a wok with 1 tbsp cooking oil.
4. Add the ginger sliced. Cook for about 30 seconds.
5. Add the onion and bell pepper. Stir fry 2 -3 mins.
6. Add the sauce mixture. Taste test, if needed, add some salt or sugar.
7. Throw in the chili padi, pineapple, and tomato cherries. Cook until the tomato and pineapple slightly soften.
8. Add in the cornflour slurry and give a quick stir.
9. Pour the sauce on the fish.
10. Garnish with some chopped spring onion.