Sweet & Sour Dory Fish

With a new kitchen available, I've been motivated a bit more to prepare fresh & nutritous meals for my kids after they come back from Kindy.

So off I went to Carrefour to get some groceries & ended up with frozen Dory Fish Fillet. My son in particular LOVEs Sweet & Sour sauce... so here was one of his enjoyable moments of lunch food :)

Fried the Dory Fish Fillet - cut up to bite size bits. I added cornflour & 1 egg to fry them. I should have used just the egg yolk / whites as the whole egg resulted with fish fried in egg.

Tried this with Maggie's Sweet & Sour packet ~ powdered form sauce (add water). Taste was nice though I added Maggie Tomato Ketchup for more thickness & colour. I added Red Onions ~ quartered, Yello Capsicum ~ chopped & Red Chilli ~ sliced

I also prepared a simple soup to accompany our lunch that day. Used Miso base (unsalted), 1 Tbsp Fried Ikan Billis (anchiovies), 2 small potatoes, 1 tomato, and 1 medium red onion & salt to taste.

Fried Fish in Thai Sauce

Fried Fish in Thai Sauce
Ingredients:
1 slice Fish (preferably a big meaty fish ~ easier to fry when it's cut up)
1 Large Onion - sliced finely
1 small Mango (half ripe ~ got some sour taste)
3 Tbsp Har Mai ("dried shirmp") - chopped finely & fried till crispy
2-3 Chilli padi ("Bird's Eye Chilli") or Red Chillies - sliced thinly

Sauce:
6 Tbsp Thai Chilli Sauce
3 Tbsp Tomato Ketchup
1/2 Cup Water



Method:
1. Take the 1 slice of fish and cut it into bite size pieces. Can marinade with a pinch of salt and just enough corn flour to cover it. The corn flour will help prevent the fish meat from getting stuck to your wok.


2. Heat your work with half cup oil and fry your fish pieces over medium low fire. Leave the fish pieces to turn slowly golden then only flip it over. This is to avoid the fish meat breaking up & getting stuck to the wok. Alternatively, can fry it in non-stick pan.

3. Mix / toss the thinly sliced onion, mango & chillies with the pre-fried Har Mai together. Place them over the Fried Fish pieces.

4. Cook the sauce in wok for awhile. Once it begins to boil, it can be poured over the Fried Fish & ready to be served.















Some ideas for left over Pak Cham Kai (steamed / boiled whole chicken ~ rubbed with salt immediately when it's cooked & left to cool).

Add fresh / dried Shitake mushrooms (which also has been pre-cooked via steaming with marinade of soya sauce, sesame oil, garlic & Xiao Shing wine). Stir fry both together & just add a dash of dark soya sauce for some colour. No need to add anymore salt/soya sauce. It's already full of flavour. And... Taa-daah! Tasty new dish to be served for dinner!














The rest of the dishes served during dinner:-
Stir Fried Cabbage with Wood Fungus & Carrots
Pumpkin Ah Ma's Style