Catch and Cook Fish Tutorial 🐟 How to Make Crispy Fish with Stir Fried Chili Sweet Sour Sauce

Ingredients

• 500 g Octopus (cleaned, cut into bite‑size pieces after boiling)
• 1 Tbsp Salt (for washing the octopus)
• 2 L Water (for boiling the octopus)
• 2 Tbsp Cooking Oil (neutral oil such as vegetable or canola)
• 2 stalks Green Onion (sliced, reserve some for garnish)
• 1 medium Onion (sliced)
• 2 cloves Garlic (minced)
• 2 Tbsp Ketchup (regular tomato ketchup)
• 1 tsp Garlic Powder
• 1 tsp Sugar
• 2 tsp Black Pepper (ground)
• 1 Tbsp Soy Sauce (low‑sodium)
• 1 tsp Chili Sauce (e.g., sriracha or gochujang)
• 1 stalk Green Onion (garnish) (thinly sliced for topping)

Instructions

1. Wash Octopus

   Place the octopus in a bowl, sprinkle with salt, and rinse thoroughly under cold water, rubbing gently to remove any slime.

   Time: PT5M

2. Boil Octopus

   Fill a pot with 2 L of water, bring to a boil, add the cleaned octopus, cover, and simmer over low heat for about 8‑10 minutes until tender.

   Time: PT10M

   Temperature: low heat

3. Prepare Sauce

   In a small bowl combine ketchup, garlic powder, sugar, black pepper, soy sauce, and chili sauce. Stir until fully dissolved.

   Time: PT5M

4. Chop Aromatics

   Slice the green onions (reserve half for garnish), slice the onion, and mince the garlic.

   Time: PT5M

5. Stir‑Fry Aromatics

   Heat the pan over medium‑high heat, add cooking oil, then add the sliced onion, green onion, and minced garlic. Stir‑fry for 2‑3 minutes until fragrant.

   Time: PT3M

   Temperature: medium-high heat

6. Add Octopus

   Drain the boiled octopus, cut into bite‑size pieces if not already done, and add to the pan. Toss for 2 minutes to coat with the aromatics.

   Time: PT2M

   Temperature: medium-high heat

7. Add Sauce and Simmer

   Pour the prepared sauce over the octopus, stir well, then reduce heat to low and let it simmer for 4‑5 minutes until the sauce thickens and clings to the seafood.

   Time: PT5M

   Temperature: low heat

8. Garnish and Serve

   Transfer the stir‑fry to a serving plate, sprinkle the reserved sliced green onion on top, and serve hot with steamed rice or noodles.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

20 g

Carbohydrates

10 g

Fat

8 g

Fiber

1 g