Stir Fried Fish with Sweet and Sour Sauce

Nothing better than last minute cooking, still sizzling hot food served on the table. Unfortunately my need to always in control often forbids me to do last minute cooking. I enjoy the calm feeling of knowing that food is ready (to be heated) when everyone’s ready to eat.

Many dishes from my country are actually best served NOT immediately after cooked. Gulai (a type of curry) for example, I often cooked it the day before so that the spices are truly absorbed by the meat and the gravy.  This rule of course cannot be applied to most Chinese (inspired) dishes. If you remember Wok With Yan (my after school guilty pleasure), the dishes were always sizzling hot and they looked so yum!

The other day, I remembered I had frozen sole fillet that had been sitting in my (double coffin size) freezer for quite sometimes. Suddenly I was in the mood for some Chinese inspired last minute dish.

For the fish

  • 2 sole fillets
  • 1 tbs lime juice
  • 1 tbs salt
  • 1 tbs pepper
  • ½ cup of corn starch (maizena)
  • Cooking oil to fry

For the sauce

  • 1 green Chili, sliced thinly diagonally
  • ½ onion, sliced thinly
  • Ginger (the size of a thumb), crushed
  • 5 cloves of garlic, sliced thinly
  • 1 carrot (peeled and sliced thinly – tooth-pick like)
  • ½ cup frozen peas
  • 3 tbs sweet and sour sauce
  • 1 tbs chili sauce (if liked)
  • 1 tsp salt
  • 1 tsp sugar
  • 1/3 cup of water

Prepare the fish

  •  Cut the fillets to bite size
  • Add limejuice, salt and pepper to cut fillets and marinate for at least 15 minutes
  • Shake off excess liquid then fully coat each fillet cut with cornstarch
  • Sit them for at least 10 minutes (don’t skip this step)
  • Fry the fillet cuts until golden brown
  • Set aside

Prepare the sauce

  • Leave 2 tbs of the oil used for frying the fish in the wok
  • Stir fry red pepper, chili, onion, garlic, ginger, carrot and peas
  • Add sweet & sour sauce and chili sauce
  • Add salt and sugar (taste it, if needed add more)
  • Add water and cooked until water reduced, producing a rather thick sauce
  • Remove ginger and pour the sauce over the fried fillets


  • Sauce can be prepared ahead of time, but it’s best to prepare the fish right before serving
  • You may opt to use different kinds of (non leafy) veggies to replace carrot and peas.

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One thought on “Stir Fried Fish with Sweet and Sour Sauce

  1. […] the mood of any heavy cooking today. After my success (according to my non paying customers) on the Stir Fried Fish with Sweet and Sour Sauce, I felt like doing something similar for […]

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