Today i’m making a Sweet and Sour Fish recipe. You may have probably noticed by now, that I tend to eat a lot of fish. You can also check out my Jamaican Style Brown Stewed Fish recipe here. In order to keep things interesting, I am always looking for creative ways to prepare it. The fish that i’m using for this recipe is Bangamary, also known as German salmon and King weakfish. It is commonly found in coastal waters and is popularly used in Caribbean cuisine. Bangamary can be bought at local shops as a whole fish or deboned as a fillet. The sturdiness of this fish makes it ideal as doesn’t fall apart when fried.
The Key to a Good Sweet and Sour Fish is the Sauce
The key to this Sweet and Sour Fish recipe is in the sauce and ensuring that there is a good balance of sweetness and acidity. Sweet and sour sauce is very common in Chinese cuisine, with the most popular recipe being sweet and sour chicken. It is however not limited to chicken, but has been used as a dipping sauce for some appetizers. As its name suggests, the sauce has a sweet taste as well as an acidic or sour taste. This is as a result of combining sugar and vinegar and in some cases lime or pineapple juice. Different people have differing palates and preferences, so the balance between acidity and sweetness can be adjusted accordingly.
The desired color for the sauce is dependent on one’s preference. The color of sweet and sour sauces can range from orange to red to dark brown by adding food coloring or soya sauce. In some instances, no coloring is added and the final color of the dish is obtained simply by cooking with the standard ingredients. This is really a fun dish to make, and it is also very tasty.
Wash the fish and pat dry with a clean towel, then season with salt and pepper and set aside.
In a large frying pan pour 1/3 cup of vegetable oil and place on medium heat.
In a clean bowl, lightly beat two large eggs and season with salt and pepper,
Sift the flour onto to a large plate along with salt and pepper for flavor. Lightly coat the fish in the flour mixture then dip into the egg mixture until evenly coated.
Drain the excess egg mixture from the fish and add a second coating of the flour mixture.
Shallow fry the fish for 2-3 minutes on either side or until slightly browned. Remove from the pan and drain on paper towel. Repeat this process until all the fish is fried.
In a clean sauce pan, place 1 1/2 tbsp unsalted butter and warm over medium heat, then add the onions, scallions, carrot, cucumber, thyme leaves and lightly season with salt and pepper.
Saute for 1-2 minutes until the onions have caramelized, then add the pineapple.
Dissolve the sugar in 1/2 cup of water and add to the pan along with the vinegar and allow to come to a boil. Add the ketchup. Add 2 tbsp of cold water to the cornstarch to make a slurry and add to the pot. Season with salt and pepper to taste.
Add food coloring a drop at a time until the desired color is achieved. Allow the sauce to reduce and thicken then add the fish. Spoon the sauce over the fish to ensure that all the pieces have an even coating.