I grew up eating “kampung” fish like mackerel and sardine. I’m not sure, why my family call it “kampung” fish as these are fishes from the big ocean. Those days these fishes were cheaper. We will fried it or made some sweet soy sauce or even pour sambal on top of it. Perhaps, those are my kind of childhood fish menu.

As I’m getting older, I indulge having a fresh tilapia fish. Which I would have it every week and kind of love it. Maybe because of the freshness of the fish and mum good at steam up those tilapia fish. Mum’s steamed tilapia fish with soy sauce is to die for. Definitely, one of our favourite dish. The secret to her greatness is the soy sauce. She used a different type of soy sauce, one that combined brilliantly with the fish.

So, I’m kind of misses my “kampung” fish recipe. So, today I’m sharing sweet and sour fish recipe. I put two onions because I’m totally an onion fan. You can see lots of onions all over the fish. Just the way I like it.But, you can always use one onion.

Some people does not like to eat this kind of fish because sometimes it can be too fishy. But, if you marinate with salt, turmeric and deep fry it, you’ll be able to tone down the fishy taste. Always deep fry the fish until it feels slight crunchy and remove from your pan.

I love this dish because it’s just bursting with sweet, savoury, spiciness and sourness taste top with the crunchiness from the fish. Make me have my rice more than usual.

So, don’t forget to let me know if you’ve made it. Do you like it?

Happy cooking!

Sweet And Sour Fish

Serves: 2-3 persons

Ingredients :
3 Mackerel Fish, cut half
2 onions, sliced
2 cm ginger, chopped
4-5 cherry tomatoes, cut half
2 Thai’s Chili, chopped
3 tablespoons oil
1 cup fry oil

Marinate fish with:-
1/2 tsp salt
2 tbsp turmeric powder

Sweet and Sour Sauce: Combined
3 tablespoons ketchup
3 tablespoons chilli sauce
1 Tbsp Sugar
1 tsp Light Soy Sauce
1/4 teaspoon vinegar
1/2 teaspoon oyster sauce
3 tablespoons water
1/2 teaspoon corn starch
3 dashes white pepper powder

1. Cut fish in half and pat dry.
2. Marinate with 1/2 tsp salt and 2 tbsp turmeric powder.
3. Combined sweet and sour sauce.
4. Heat up a wok and add 1 cup of oil to deep fry the fish.
5. Add fish and deep fry until fish turns brown. About 2-3 mins each side.
6. Remove fish and serve on a plate.
7. Heat up another pan. Add 3 tbsp cooking oil.
8. Add chopped ginger and Thai’s chilli. Stir fry for 1-2 mins.
9. Add sliced onion and stir fry until onion becomes soften. (not brown) Maybe about 2-3 mins.
10. Add cherry tomatoes.
11. Add sweet and sour sauce. If the sauce is too thick, add some water. Cook until cherry tomatoes soften and sauce thicken.
12. Pour over the fish on a plate. Serve immediately.
13. Serve with warm and fluffy rice.


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