Breaded Sweet and Sour Fish

1. Prepare ingredients:

Deseed and cut the capsicums into cubes. Do the same for the large red chillies but into large chunks. Peel and quarter the shallots, and remove the stems of the coriander. Lastly, extract juice from lemon.

2. In a hand blender, blend the large red chilli chunks, ginger and garlic, until finely chopped and set aside.

3. Marinate fish strips with salt and cracked black pepper.

4. Coat the marinated fish with plain flour.

5. Remove excess flour and coat evenly with eggs. Then, coat fish evenly with breadcrumbs.

6. Heat up cooking oil in a small pot. Once oil is ready, fry fish strips until golden brown, and set them aside.

Tip: Test oil’s temperature with a bit of breadcrumb. If breadcrumb sizzles, it means that oil is ready.

7. In a pan, heat up softened butter, and fry the quartered shallots until they are softened. Then, add in the blended paste and fry for about 4-5 minutes until fragrant.

8. Add in the capsicum cubes and coriander. Fry until the vegetables are softened, and add water to deglaze.

9. Add in the tomato ketchup, chilli sauce, sesame oil, oyster sauce, white vinegar, ‘Hua Diao’ wine and lemon juice. Mix well, and let the sauce simmer.

10. Mix corn flour with water. Gradually pour it into the sauce while stirring to thicken the sauce. Season with salt and pepper as desired.

11. Pour sauce over the fried fish strips and garnish with coriander.

12. Enjoy the dish with steamed rice!

Induction Cooktops generate heat only where it is needed, and its the lower temperature also prevents hands safe from burning. These translate to more safety, convenience and energy savings.