Sweet and Sour Fried Fish
For Marinating and Frying Fish
For Sweet and Sour Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare and Fry the Fish
Clean and large sea bass or barramundi. Sprinkle corn flour, turmeric powder, salt, seasoning powder, white pepper powder, and rub ginger garlic paste all over the fish, ensuring it's well coated. Heat cooking oil in a pan and fry the fish until golden brown and cooked through, approximately per side.
Transfer Fish to Serving Plate
Once the fish is fried, carefully transfer it to a serving plate.
Sauté Onions and Ginger Garlic Paste
In a wok, heat a few tablespoons of cooking oil. Add the onion and until it starts to soften, then add the ginger garlic paste and continue to for about until fragrant.
Cook Red Chilli Paste
Add the red chilli paste to the wok and , stirring continuously, until the oil separates from the paste, which indicates it's cooked.
Add Vegetables and Liquids
Add the small tomatoes and carrots to the wok and stir. Pour in the tamarind water, oyster sauce, white pepper, fish sauce, and tomato sauce. Mix well to combine all the ingredients.
Simmer the Gravy
Add 1/2 cup of water to the gravy mixture. Then add the cucumber and brown sugar. Stir everything together and let it until the gravy thickens slightly and the oil separates again, indicating the vegetables are tender and the sauce is well combined.
Adjust Seasoning and Add Fresh Onion
Taste the gravy and add more salt if needed. Add the second onion and stir it into the gravy.
Finish Gravy
Cook for another minute or two until the fresh onion is slightly softened but still has a bite. Turn off the flame when the gravy has reached your desired thickness.
Assemble the Dish
Generously spoon the sweet and sour gravy over the fried fish on the serving plate.
Garnish and Serve
Garnish the dish with fresh coriander leaves before serving immediately.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Fish sauce?
- Soy sauce + a squeeze of lime
- Worcestershire sauce + 1/2 tsp water
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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