Fish with Sweet and Sour Sauce: A Fusion Delight

Sweet and sour fish is a classic dish that has traveled from Chinese to Vietnamese kitchens, gaining simplicity and adaptability along the way. It's a perfect example of how recipes evolve and adapt to different cultures and lifestyles, especially for those who live alone and prefer home-cooked meals over dining out.

The beauty of this dish lies in its balance of flavors and the ease of making it with readily available ingredients. The fish fillets are marinated in a blend of cooking wine, salt, egg yolk, and cornstarch, which not only adds flavor but also ensures a crispy texture when fried. The sauce—a tangy and sweet concoction of ketchup, vinegar, sugar, water, soy sauce, and cornstarch—complements the fish perfectly, creating a symphony of flavors that dance on the palate. Nowadays, you can buy sweet and sour sauces from famous chefs, making this dish even faster to make.

The process is straightforward and doesn't require professional culinary skills. After marinating and frying the fish to golden perfection, a quick sauté of onions, garlic, and a mix of colorful bell peppers and mushrooms, followed by the addition of the sauce, results in a dish that's both visually appealing and delicious.  Whether you're cooking for one or a small gathering, this sweet and sour fish recipe is sure to impress with its delightful flavors and the satisfaction of a home-cooked meal.

Main ingredient:

2 fish fillets (your choice)

Fish marinade ingredients:

1 teaspoon cooking wine

1/4 tsp. salt

1 egg yolk

1 tsp. cornstarch

Sauce ingredients:

1 tbsp. ketchup

1 tbsp. vinegar

2 tsp. sugar

3 tbsp. water

1 tbsp. soy sauce or salt

1 tsp. cornstarch

Other necessities:

Oil for frying fish (1/3 cup)

1/2 cup white onion

1 garlic clove, minced

1 cup green, red bell pepper, and mushrooms, sliced

Directions:

Cut the fish into 2-inch thin slices. Put the fish in a bowl and mix with the fish marinade for about 15 minutes.

Mix marinated fish into cornstarch and deep-fry until golden. Take it out and keep it warm

Mix the sauce in a bowl and set aside.

When all the oil is used to fry the fish, keep only about 1 tablespoon of oil. Add onion and garlic, and sauté until fragrant for 1 minute. Add all the vegetables along with the sauce. Bring to a boil, and then add the fried fish. Continue to cook until slightly thickened, and you have finished this dish.