I have read several versions of cooking sweet and sour, regardless if it’s pork or seafood. Here is my rendition:
- Tilapia (in my case, I used 2 big fishes)
- 1 medium sized carrots
- 1 bell pepper
- ginger, onion, garlic
- 2 tbsp cornstarch
- 1/2 cup water
- 1/2 cup vinegar or more, depending on your taste
- 1/2 cup sugar
- Oil to deep fry the fish
- Heat oil in pan. Make sure that the pan is very hot before placing the oil. Once oil is very hot as well, fry the fish.
- Turn fish after about 5 to 10 minutes or until you reach desired crispiness.
- Once done, drain oil from fish and set aside.
- Cook the sauce. Saute onion, garlic and ginger until onion becomes transparent.
- Pour water and vinegar and cook for about 2 minutes.
- While sauteing, dissolve cornstarch in water. Set aside.
- Once vinegar is cooked (the strong acid taste and smell is more subdue), add the cornstarch and water mixture. Add the sugar after.
- Add the carrots and bell pepper and stir occasionally to achieve desired thickness. Add salt and pepper according to your taste.
- Once sauce is thick enough for your taste, add the fish and let simmer for another 5-10 minutes.
- Serve with a smile and eat with rice (haha!).