Course Dinner, Lunch, Main Course, Main Dish, Sauces & Jams, Seafood
Cuisine Asian, Cantonese, Chinese
300gRed Snapper fillet, cleaned
3 - 4tbspcorn starch or potato starch, or more as needed
4small red shallots
50gcanned diced pineapple or lychee halves
For the Sweet-Sour Sauce:
5tbsptomato sauce (Ketchup)
3tbspsweet chilli sauce
1 - 2tbsplemon juice
Mix all sauce ingredients in a saucepan, and bring to a gentle boil. Turn off heat, set aside.
Clean and pat dry fish fillet paper towels. Slice into 5-mm thick slices. Coat fish slices thoroughly in corn or potato starch, shake off the excess and discard. Set aside.
Peel and dice onion. Seed and dice peppers, tomato and pineapple.
Fill a wok with 1/3 cup of oil and heat up over high heat till hot. Fry the fish in two batches, constantly stirring and separating fish slices in hot oil. Deep fry till fish slices turn light brown and just begin to crisp at the edges. Sieve out into a wire basket or rack.
Wait for 10 to 15 seconds, and allow the oil to get very hot again. Put back the fried slices, and this time fry until golden brown. Repeat the process with the second batch.
Pour out oil, leaving 2 tbsp in the wok and heat up over medium fire. When hot, add diced onion and peppers, fry for about a minute. Add tomato slices and stir fry for another 15 to 20 seconds. Add the diced pineapple (or lychee halves) and stir fry for a few more seconds to mix well.
Add the sauce. If the sauce is too thick, add 2 to 3 tbsp water. The sauce should still be slightly thick and sticky, not watery. Stir quickly to mix well. Bring the sauce to a boil.
Put in fried fish slices all at once, quickly toss a couple of times to coat fish evenly with sauce. Turn off heat, dish out onto serving plate. Serve immediately.