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.
- 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
- 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.
- 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.
- 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.
- Add the ketchup, sugar, and sesame oil, stir fry until fragrant. Add the fried fish pieces and stir until coated. Remove and serve.