Yen Can Cook: Sweet and Sour Fish

Initially I want to share this recipe before Chinese New Year but I intentionally asked the fishmonger cut off the head which is a NO NO during the festive season. Serving a whole fish during Chinese New Year symbolizes a good beginning and end to a new year as well as completeness of the good energy and wealth.


Ingredients (Serves: 2-3)

1 whole fish (about 500g), gutted, scaled and cleaned

1/2 teaspoon salt

5-6 cherry tomatoes or 1 tomato

1/4 red or yellow onion, cut into bite size (optional)

1/2 cucumber, cut into chunks (optional)

Note: vegetables added into this dish are versatile, you may add in capsicum, pineapple or chili if you want some heat in your dish.

Cooking oil

Sweet and sour sauce

4 tablespoons ketchup

1 tablespoon rice vinegar

2 teaspoons sugar

½ teaspoon salt

½ teaspoon light soy sauce

100ml water


Step 1:  Rinse and pat dry the fish. Rub salt all over the fish including the insides Set aside.

Step 2: Mix all the sauce ingredients in a bowl. Set aside.

Step 3: Heat up oil in a wok, pan fry each side of the fish for till golden brown and fully cooked. Remove and place on a serving plate.

Step 4: Pour away excess oil till about 1 tablespoon is left in the wok. Fry the the onions half a minute or so. Pour in sauce mixture (Step 2) and bring it to a boil. Add the tomatoes and cucumber, cook for about a minute till the tomatoes are soften.

Note: My version is a bit watery, you may reduce the amount of the water if you want a thicker consistency.

Step 5: Pour the sauce over the fried fish and serve.





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