This is a recipe I learned from watching Chinese cooking shows. I have seen many different Chinese chefs using this same base sauce for their sweet and sour prawns, fish and poultry. Since this sauce is so popular, I had tried it on prawns and fish. It is indeed a good sauce but to guarantee that the sauce comes out perfect, it will have to depend on your years of cooking expertise. These Chinese chefs don't give measurement in their cooking, only the ingredients, so use your expertise and estimate it yourself. I added whatever veggie I have at home for the colors and additional veggie intake. So, feel free to be creative and use what your have at home.
This is the mahi-mahi fillet I bought on-sales at the Sunflower market. I criss-cross it for faster cooking time. You can cover the wok when pan-frying to cook the middle as well. Eat this with some Teriyaki sauce drizzle on top is fabulous as well. Of course you can use other fish fillets or fish for this dish.
Mahi-Mahi fillet, slice the fish criss-cross; season with Chinese cooking wine, salt and white pepper
Cornstarch to coat the fish before pan-frying
Red bell pepper
Frozen green peas
Chopped scallion, only the white part
Chinese dark vinegar
Hot Water, to dissolve the sugarCornstarch
1. Mix sauce (A) together in a bowl, still until sugar dissolved, set aside.
2. Heat up a wok, add in oil, use medium heat. While waiting for the oil to turn hot, coat the mahi-mahi fillet with cornstarch. When hot, add in the mahi-mahi fillet and pan-fry until both sides are golden brown and cooked inside. Dish out and set aside.
3. With the remaining oil, add in cut carrot, red bell pepper and stir-fry for a while. Add in frozen green peas and stir to mix. Add in ketchup and mix well. Add in sauce (A) and let the sauce thicken.
4. Pour the sauce on top of the fish fillet to serve.