Sweet ‘n Sour Goldfish!
Dinner was HOME MADE Sweet and Sour Goldfish. Ok, maybe not Goldfishes, but it was golden, and it was fish. Dory, I think. $2.15 worth.
Here’s a picture.
The lighting on this picture is better than previous attempts, mainly because I bought a daylight bulb for my lamp. And some white material for a backdrop. So professional, eh? Yay me. Enquiries for nude photography sessions welcomed. Ok, now back to the fish.
This isn’t your ordinary sweet ‘n sour, this was home-made. Not that red asian sweet n sour, and definitely not a jar of Kan-Tong.
And if you’re wondering what that brown stuff is, it’s rice – the healthy kind. Not the 98% carb kind (white). Not that you skinny bastards have to worry about carbs. 
Here’s the recipe:
Ingredients:
- 500g (2 fillets) White fish (Dory is cheap) cut into 1 1/2 inch strips
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1/2 cup Water
- 1/2 cup White vinegar
- 1/4 cup Brown sugar
- 3 tbsp Tomato Sauce
- 1/4 tsp Salt
- 3 tbsp Pineapple juice
- 2 rings of Pineapple, cut into 8ths
- 2 tbsp Sambal Pedas
- 1 pinch White pepper
- Oil for deep-frying
- 1/2 small Carrot cut into match-stick -pieces
- 1/2 Onion – halved, and sliced
- 1 Spring Onions – cut into 2-inch slivers
- 1 tbsp Cornstarch mixed with 1 tbsp water
- 1 packet of Mrs Macks Batter Mix (beats pissfarting around with egg, milk, flour and cornflour)
Cooking:
Sprinkle fish with salt and pepper and set aside.Combine sweet and sour sauce ingredients in a pot and bring sauce to a boil over medium-high heat.
Add carrot and onion and simmer for 5 minutes.
Add cornstarch solution and cook stirring until sauce boils and thickens. Set aside.Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat bring oil to 360 deg.F.
Add fish a few pieces at a time and cook for 4 minutes or until golden brown.
Lift out and drain on paper towels. Keep warm in a 200 deg.F oven while cooking remaining fish.Arrange fish on a platter.
Pour sauce over fish and serve immediately.
You can increase the amount of Sambal Pedas you put in, if you prefer it more spicy. I reduced the amount from 4 tbsp to 2 tbsp, because I thought it was a little bit too ‘ring of fire’ as a friend phrased it. (And no, it’s not because i’m a white boy.)
03.Jun.06 
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Haha dun think your white fren will know what’s ‘Sambal Pedas’
When I read about ‘goldfish’ the first thing that came to my mind was ‘Is goldfish edible?’ then only U mentioned that it’s not goldfishes but dory. Haha, neway is goldfish edible? Maybe when I get back home, I should take my goldfish out of aquarium and start frying it – jk
Weeeell… the fish is golden, eh?
And my white friends can go without if they dunno what pedas is.. stick to their lemon chicken