咕咾魚肉 Sweet and Sour Fish

咕咾魚肉 (gulao yu rou) Sweet and Sour Fish is a common find in Taiwanese buffet style restaurants. I know, because I avoided it on a daily basis at Tung Hai University’s cafeteria. Being that sweet and sour meat dishes are of Cantonese origin they are rather ubiquitous in American Chinese restaurants, so I don’t generally seek them out. Though a good homemade Sweet and sour sauce is a world away from the glowing red sauce you may be accustom to.

This recipe I adapted from a Taiwanese cookbook has by far the simplest sauce I have ever come across. Simple the recipe may be, however it has a nice crispy texture and sweet tangy sauce. Which I find a lot more appealing than some of the bready, sometimes soggy versions I’ve had.

Ingredients:

  • 1 fillet, about 8-10 oz., of firm white fleshed fish
  • 1 medium onion, cut into bite size pieces
  • 1 medium bell pepper, cut into bite size pieces
  • 1/2 t. salt
  • 3 T.  of sweet potato flour or corn starch
  • 5 T. of ketchup
  • 1 t. sugar
  • 1 t. sesame oil
  • 2 c. oil for deep frying
Method:
  1. Cut the fish into even, bite size pieces. Place the fish in a bowl and sprinkle with the salt. Next add the sweet potato flour or cornstarch and coat evenly.
  2. Heat 2 c. of oil in a wok until hot. Deep fry the fish a few pieces at a time until all are cooked. Remove the oil from the wok.
  3. Add a couple of T. of oil in the wok and heat over medium high heat. Add the onion and bell pepper and stir fry for a minute or two until cooked through, but not too soft.
  4. Add the ketchup, sugar, and sesame oil, stir fry until fragrant. Add the fried fish pieces and stir until coated. Remove and serve.

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About L P

cook, eat, ride, live
This entry was posted in Dishes, East Asian, Recipes and tagged , , , , . Bookmark the permalink.

One Response to 咕咾魚肉 Sweet and Sour Fish

  1. Pingback: 炸豆渣塊 | An Acquired Taste

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