Sweet & Sour Mandarin Fish


Sweet & Sour Sauce

30g Assam Skin
1000g Water
300g Ketchup
300g Chilli Sauce
400g Glucose
150g Sugar
5g Salt

Dusting Flour

140g Prima Hong Kong Flour
60g Corn Starch
6g Salt
3g Black Pepper Powder


2 nos Fish Fillet
1 no Purple Onion, sliced
1 no Green Bell Pepper, sliced
1 no Red Bell Pepper, sliced
6 nos Pineapple Rings, sliced
1 no Whole Egg (For Dipping)
Sufficient Vegetable Oil (For Deep Frying & Stir Frying)



Sauce Preparation

  1.  In a large pot, soak the Assam skin in water for about 30 minutes. Remove the Assam skin afterwards.
  2. Add in ketchup, chilli sauce and glucose and bring to a boil. Add sugar and salt according to your desired taste. Boil the sauce until it becomes thick.
  3. Remove from heat and let it cool. Store in the fridge for future use.


  1. Fill a pot with sufficient vegetable oil for deep frying. Pre-heat the oil to 180°C.
  2. Sieve together all of the dry ingredients to form the dusting flour. Crack an egg in a bowl that would be used for dipping later on. Set both aside.
  3. Slice the fish fillet into small pieces at a diagonal angle.
  4. Dip the fish into the egg and then into the dusting flour. Deep fry the fish for about 3 minutes or until light golden colour. Repeat for the remaining fillets. Place the fillet onto a serving plate.
  5. In a saucepan, stir fry the onion in about 1 tbsp of vegetable oil until fragrant. Add in the bell peppers and pineapples and stir fry for a while. Finally add in the sauce and stir fry until thickened.
  6. Pour the sauce and vegetables onto the serving plate with the fish fillet. Serve immediately.
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