Beer Battered Sweet & Sour Fish
Crispy beer-battered fish with a tangy Malaysian sweet and sour sauce, perfectly balanced for flavour and crunch.
20 minutesPrep Time
25 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings6 Wild Caught Southern Blue Whiting Fillets, cut to 5cm length
1 Cup of Self Raising Flour
½ Cup of Cornflour
180ml Cold Beer
1/2 Teaspoon of Salt
1/2 Teaspoons of Sugar
1 Pinch of Ground White Pepper
3 Tablespoons of Plain Flour
1L of Vegetable Oil
2 Tablespoons of Vegetable Oil (for the sauce)
1 Red Onion, cut into 1.5cm cubes
1/2 Yellow Capsicum, julienned to 3cm length
1/2 Red Capsicum, julienned to 3cm length
150g of Pineapple, cut into 1.5cm cubes
5cm piece fresh ginger, peeled and sliced
200ml Fish Stock
200ml Tomato Sauce (for the sauce)
1 Tablespoon of White Vinegar (for the sauce)
3 Tablespoon of White Sugar (for the sauce)
1 Tablespoon Oyster Sauce (for the sauce)
3 Spring Onions onions, cut to 3cm length
Directions
- Cut whiting fillets into 5cm length and pat dry with paper towel.
- In a mixing bowl, whisk self-raising flour, corn flour and seasoning till well combined. Slowly pour in the cold beer, whisking until you get a smooth, slightly thick batter. Let it rest for 10 minutes.
- Heat 1L of oil in a pot or deep pan to 180 degrees Celsius. Dust each fillet with plain flour then dip into the batter, letting excess drip off. Carefully lower into the hot oil. Fry in batches of 3-4 fillets for about 4-5 minutes until golden brown and crispy.
- Transfer to cooling rack and drain (alternatively let it cool on paper towel if no cooling rack). Sprinkle with a bit of salt and transfer to serving plate.
- In a saucepan, heat 1tbsp vegetable oil till smoking point and fry the onion, capsicums and pineapple for 2-3 minutes until slightly charred but not fully cooked. Remove to a bowl and set aside.
- In the same saucepan, add another tablespoon of oil and ginger slices and sauté till fragrant. Add fish stock and bring to a boil to release the ginger essence into the sauce.
- After boiling for 2 minutes, add tomato ketchup, vinegar, sugar and oyster sauce and mix well. Let sauce boil for another 2 minutes to slightly reduce and thicken.
- Add the charred onion, capsicums and pineapple back to the sauce and simmer for 2 minutes to release its flavour into the sauce.
- Add in chopped spring onions, stir well, and pour on top of beer battered fish and serve.