Sizzling up some sweet and sour fish
  |  First Published: July 2017

Sweet and sour recipes have been a hallmark of delicious takeaways and restaurant experiences for as long as anyone can remember. While the concept originated in China, many recreations of the sweet-sour combo have made their way onto tables.

Western additions like the tomato sauce in this recipe have really changed the game for sweet-sour chefs, making this one super adaptable recipe. If you want a little more pineapple and a little less celery, for example, go for it! Vegetables like broccoli, baby corn, cucumber, pak choy and bok choy have all found their way into a sweet-sour mix at some point, too.

In this version of sweet and sour fish cubes, I opt for a marinade and corn flour coating rather than a batter. These ingredients are in most pantries or easily accessible from local supermarkets. Just head on down to the shops, get your catch out of the fridge or freezer and get ready to turn your awesome fishing expertise into fine cuisine with this easy recipe.

Reads: 3339

Matched Content ... powered by Google

Latest Articles

Fishing Monthly Magazines On Instagram

Digital Editions

Read Digital Editions

Current Magazine - Editorial Content

Western Australia Fishing Monthly
Victoria Fishing Monthly
Queensland Fishing Monthly