Best Of Seafood 🐟✨ How To Cook Mini Fish with Sweet & Sour Sauce 🍋Tina Mini Cooking

Ingredients

• 300 g White Fish Fillets (skinless, boneless (e.g., tilapia or cod))
• 1 tsp Chili Powder
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Turmeric Powder
• 0.5 cup All-Purpose Flour (for coating the fish)
• 2 cup Vegetable Oil (for deep‑frying, high smoke point)
• 2 cloves Garlic (minced)
• 1 Red Chili (thinly sliced)
• 1 stalk Lemongrass (white part only, minced)
• 2 tbsp Parsley (fresh, chopped)
• 2 tbsp Fish Sauce
• 1 tbsp Sugar (granulated)
• 1 tbsp Chili Paste (e.g., sambal oelek)
• 1 tbsp Lemon Juice (freshly squeezed)
• to taste Salt

Instructions

1. Prepare the Fish

   Rinse the fillets, remove any remaining scales and fins, pat dry with paper towels, then cut each fillet into bite‑size pieces.

   Time: PT5M

2. Season the Fish

   Place the fish pieces in a bowl and sprinkle with chili powder, black pepper, and turmeric. Toss to coat evenly.

   Time: PT2M

3. Flour Coating

   Put the flour in a shallow dish. Dredge each seasoned fish piece in the flour, shaking off excess.

   Time: PT3M

4. Heat the Oil

   Add vegetable oil to the skillet (enough to come about 1/2 inch up) and heat over medium‑high until it reaches 350°F.

   Time: PT5M

   Temperature: 350°F

5. Fry the Fish

   Working in batches, gently place the coated fish pieces into the hot oil. Fry 3‑4 minutes per side, or until golden brown and cooked through.

   Time: PT5M

   Temperature: 350°F

6. Make the Spicy Sauce

   In a small bowl combine chili paste, sugar, fish sauce, and lemon juice. Stir until sugar dissolves.

   Time: PT3M

7. Sauté Aromatics

   In a separate small saucepan, heat 1 tbsp oil over medium heat. Add minced garlic, sliced chili, minced lemongrass, and parsley. Stir‑fry 2 minutes until fragrant.

   Time: PT3M

8. Combine Sauce and Aromatics

   Pour the prepared chili‑fish sauce into the saucepan with the aromatics. Simmer 2 minutes, stirring constantly, until the sauce thickens slightly.

   Time: PT2M

9. Finish the Dish

   Transfer the fried fish to a serving plate and pour the hot sauce over the top, or gently toss the fish in the sauce for full coating.

   Time: PT2M

10. Plate and Serve

    Garnish with a few extra parsley leaves and serve with steamed rice or a simple cucumber salad.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g