Sweet And Sour Fish, Chinese Sweet And Sour Fish Recipe

Sweet and Sour Fish, Chinese Sweet and Sour Fish Recipe.

Chinese style sweet and sour fish recipe adapted from Chef Martin Yan.

Lets do some Chinese take out dinner. Who doesn’t love fish, fried and tossed in sauce. Come with me…I will give you a piggyback to flavor town. I adapted this recipe from Martin Yan’s cooking show, Yan can cook. I love all things Martin Yan. He is cute, he makes me laugh and he makes good food. The fish turned out awesome. Today was good. Today was fun. Tomorrow is another one.

So here is the route to flavor town.

First lets make the batter to fry the fish. Crack one egg in a bowl. You are doing it right if your egg has an yellow yolk. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well.

Add in the cut fish fillet and mix well to combine.

Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside. In the mean time, if you are like me, nibble on the fried fish. Promise me you wont be like me.

Now for the stir-fry and the sauce Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside. Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in the sauce mixture (honey,soy and vinegar). I used apple cider vinegar as that’s what I had. If you have rice vinegar use it dearies. Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds. The sauce will become thick in an instant. Add in the fried fish and toss slightly to coat. Add the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat. Serve hot with rice or noodles.

For the Batter

• 1 egg
• 1/2 teaspoon ground pepper powder
• 1/2 teaspoon salt
• 1/2 teaspoon soy sauce
• 1/4 cup corn starch
• 300 grams white fish fillet (you can use cod, snapper, tilapia, basa or any mild fish)
• Vegetable/ Refined Peanut Oil to Deep fry

For the corn starch slurry

• 1 tablespoon corn starch
• 1/4 cup water

For the sauce

• 1 teaspoon honey
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar (I used apple cider)
• 2 tablespoon water to dilute the sauce

For the stir fry

• 1 tablespoon Peanut Oil
• 2 tablespoon minced garlic
• 1/4 cup chopped onions
• 1/4 cup sliced red peppers/capsicum
• 1/4 cup spring onion/scallion

1. Crack an egg in a bowl. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well. Add in the cut fish fillet and mix well to combine.
2. Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside.
3. Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside.
4. Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in sauce mixture(honey,soy and vinegar).Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.
5. The sauce will become thick in an instant. Add in the fried fish and the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.
6. Serve hot with rice or noodles.

Notes

If you would like more heat add in some hot sauce or pepper flakes to your liking.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Appetizer
• Cuisine: Chinese

For the Batter

• 1 egg
• 1/2 teaspoon ground pepper powder
• 1/2 teaspoon salt
• 1/2 teaspoon soy sauce
• 1/4 cup corn starch
• 300 grams white fish fillet (you can use cod, snapper, tilapia, basa or any mild fish)
• Vegetable/ Refined Peanut Oil to Deep fry

For the corn starch slurry

• 1 tablespoon corn starch
• 1/4 cup water

For the sauce

• 1 teaspoon honey
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar (I used apple cider)
• 2 tablespoon water to dilute the sauce

For the stir fry

• 1 tablespoon Peanut Oil
• 2 tablespoon minced garlic
• 1/4 cup chopped onions
• 1/4 cup sliced red peppers/capsicum
• 1/4 cup spring onion/scallion

1. Crack an egg in a bowl. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well. Add in the cut fish fillet and mix well to combine.
2. Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside.
3. Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside.
4. Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in sauce mixture(honey,soy and vinegar).Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.
5. The sauce will become thick in an instant. Add in the fried fish and the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.
6. Serve hot with rice or noodles.

Notes

If you would like more heat add in some hot sauce or pepper flakes to your liking.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Appetizer
• Cuisine: Chinese

Find it online : https://www.kannammacooks.com/sweet-and-sour-fish/

Manju Aunties Thengai Paal Sadam / Coconut Milk Rice Pilaf.

Step by step recipe for flavorful Thengai Paal Sadam Coconut Milk Rice Pulao – gluten free coconut milk rice with garlic and onions.

Thengai Paal Saadam – I used to stay in Manju Auntie’s (not a relative) house when I was studying/working. That was roughly a decade plus years ago. I was as any normal teen and I used to get up very late in the morning, miss my breakfast and rush to office. Auntie, will prepare this Thengai Paal Saadam and bring it for me as I missed breakfast. She would get herself dropped on the way from her husband on his way to office. She would come to my office and give the lunch box and say “nalla saapudu enna” – “eat well. ok” and go back home in an auto rickshaw. All this so I will have lunch early. I do not know how many mothers will do something like this for their own children. I entered their house as a paying guest (she never took a single penny till date) and ended up as one of their own daughters. Uncle proudly calls me his eldest. She would do all my laundry and even iron all my clothes. I am eternally grateful to her. She would treat me like a queen when I was sick. I really did not realize a lot of things until my son was born. The perspective of everything changes when u become a parent. It stuck me hard as I don’t remember saying thank you often to her. I always call her whenever I am down and she makes me feel better in an instant. Those couple of years in her house are the best days of my life. Thank you Amma for being there. She is the best person in the whole world. I do not know if she will ever read this but she knows I am there for her. She is an amazing cook and this is one of her signature recipes. This is Manju auntie. The one near her is her equally adorable husband, Babu uncle.

Lets start with the recipe. I used seeraga samba rice for this recipe. Basmati rice can be substituted if you cannot source seeraga samba rice. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. It has a very distinct taste, fluffs up well when cooked and south indian biriyani’s are made with this rice. Samba rice is grown for a longer duration than other types of rice.

The Recipe So if u have never made coconut milk pilaf, you should. These things are fun, and fun is good. Lets make coconut milk. You can easily substitute store bought coconut milk if you cannot find fresh ones in your part of the world or you are in a hurry. I used one half coconut for 1 cup (240 ml) of rice. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk.

Once you are ready to start the stove, soak the rice in lots of water. In a heavy deep pan, Heat ghee if using and oil until shimmering. Add in the cardamom,cloves and cinnamon. Add in the sliced onions, chopped garlic and green chillies all at once. Add in the salt. Saute till the onions are slightly brown.

Once the onions and garlic start browning, add in the strained soaked rice and saute briefly for a minute. Add in 2 cups of coconut milk (1 cup thick milk and 1 cup thin milk). If you are using basmati rice add 2 cups liquid for every cup of rice. If using seeraga samba rice, use 2 1/4 – 2 1/2 cups liquid for every cup of rice. Let it come to a boil. Reduce the flame to low low low, cover the pan with a lid and let it simmer for 10 minutes. Do not peek when its simmering. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.

For the coconut milk

• coconut meat from half a medium coconut
• 2 cups water

Other ingredients

• 1 cup seeraga samba rice / basmati rice
• 2 tablespoon peanut oil
• 1 tablespoon ghee (optional)
• 2 inch stick cinnamon
• 3 cardamom
• 3 cloves
• 2 medium onions, sliced
• 8 cloves garlic, minced
• 3 green chillies, cut into 3
• 1 1/2 teaspoon salt

1. Make coconut milk: Take out the coconut meat from the coconut and run in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
2. Soak the rice in 3 cups of water.
3. In a heavy deep pan, Heat ghee if using and oil until shimmering. Add in the cardamom,cloves and cinnamon.
4. Add in the sliced onions, chopped garlic and green chillies all at once. Add in the salt. Saute till the onions are slightly brown.
5. Once the onions and garlic start browning, add in the strained soaked rice and saute briefly for a minute.
6. Add in 2 cups of coconut milk (1 cup thick milk and 1 cup thin milk). If you are using basmati rice add 2 cups liquid for every cup of rice. If using seeraga samba rice, use 2 1/4 cups liquid for every cup of rice. Let it come to a boil.
7. Reduce the flame to low, cover the pan with a lid and let it simmer for 10 minutes. Do not peek when its simmering. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.

• Author: kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Rice Dishes
• Cuisine: Indian