Comments on: Sweet & Sour Fish

By: sweet jasmine

sweet jasmine — Mon, 28 Jan 2008 15:34:55 +0000

hi..just happen to drop by....check out my sweet and sour pork.....

ok, heading over there now.

By: tigerfish

tigerfish — Thu, 17 Jan 2008 03:12:21 +0000

Sweet and sour fish less common compared to Gu Lu Yok leh! So I always order Sweet and Sour Pork instead
I think maybe the “heat” from the wok also important. Usually in home cooking we don’t use a high-heat (wok on fire!). I see a lot of chefs deep fry it first then add in the fried pork/fish almost at the last few seconds after the sauce is prepared and cooked over the pan/wok.

Yea, I wish I have the high heat at home!! But have to disable my fire alarm 1st!! hehe…

By: Mama BoK

Mama BoK — Thu, 17 Jan 2008 02:11:23 +0000

What kinda fish did you use..?? yummy looking..

Mamabok, I use tilapia.

By: Y

Tue, 15 Jan 2008 21:02:58 +0000

My mom uses rice flour instead of wheat flour, makes it more crunchy/crispy less bready, and my auntie swears on frying the meat or fish (coated with batter) twice - first deep-fry to ’slightly cook’ the meat, then scoop them out and second deep-fry to get rid of the oil in the batter so it stays crunchy. yy

Thanks for the great tip, y! I will have to try it out next time. Thanks for dropping by.

By: chinnee

chinnee — Tue, 15 Jan 2008 13:19:18 +0000

i know!! Many say they put straw to melt in the oil so that fried stuffs (goreng pisang, fried chicken, fried sweet sour fish in restaurant) stay crispy even after long time!

Straws?? Yikes!! that’s a scary thought! Hopefully it’s not true!

By: Cindy

Cindy — Tue, 15 Jan 2008 02:23:54 +0000

Wow this looks really good, especially with rice! Nice job done there.

Thanks Cindy! Yes, it was really good with rice.