Sweet and sour fish

sweet sour fish

So I went to this gathering the other day and my friends told me it’s morally wrong to be writing recipes without quantities. I didn’t even realise my crime! I’ve always been liberal about measurements as I think we need room to tune to our own preferences. But I’m wrong. So this is for you, Mazako!

Now, this week, Andy and I decided to try a non-stew dish. We have some hunks of batang (mackerel) still from his Kuching trip and I decided to do a sweet and sour rendition with them. I also experimented with some cobia – but they didn’t end up tasting as good – a bit too chewy for all our liking.


  • 3 batang (mackerel) fillet
  • Salt, pepper and potato starch
  • Pineapples (I used half a small pineapple the size of my 9 year old’s head… hope this gives you an idea)
  • Peppers (I used one orange and one red for the colours. Really, they don’t add to the taste of the dish, just adds to the visual appeal)

To make the sauce:

  • 4 tbsps tomato sauce
  • 3 tbsps chilli sauce
  • 3 tbsps plum sauce
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 1 tbsp lime juice
  • 1 tsp salt
  • 3/4 cup water

Combine all of them in a bowl and set aside.


  1. Marinade the fish, cover them with salt and pepper and dust with some potato flour.
  2. Heat up some oil and when smoking, put the fish fillet in and deep fry them (about 8 mins on each sides depending on the thickness and until golden brown)
  3. When done, set the fish aside.
  4. Keep about 3 tbsps of oil in the wok, add garlic and ginger slices in.
  5. When fragrant, add in pineapples and peppers, then the sauce.
  6. Let it simmer for a bit and for the pineapples to flavour the sauce.
  7. Dish up and pour over only when ready to serve.

Its a kid-friendly dish too, not spicy. Best for gatherings 🙂 Enjoy!


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