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Crispy Fish in Sweet and Sour Sauce with Lychees

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


454g firm white fish (cut into 8cm x 3cm pieces)

85g tapioca starch or cornflour

1 egg

2 tsp Wing Yip Light Soya Sauce

1 jar Wing Yip Sweet & Sour Sauce

1/2 tin lychees (drained)

2 stalks spring onions (thin strips)

1 small carrot (thin strips)

Small handful coriander

1 tsp minced ginger (or use fresh)

1 tsp mince garlic paste (or use fresh)

1 tsp Wing Yip Sesame Oil

Oil to deep fry fish

Cooking Method

Step 1

Finely shred spring onions and carrots.

Step 2

Place these and the coriander into a bowl of iced water to curl.

Step 3

Season fish pieces in light soy and then dip into beaten egg white. Sprinkle liberally with tapioca flour.

Step 4

Heat oil in a pan or wok and cook fish in batches.

Step 5

Drain on kitchen roll and transfer to warm platter.

Step 6

Pour away the oil, keeping back about 2 tablespoons.

Step 7

Add minced garlic and ginger to the wok and a jar of Wing Yip Sweet and Sour Sauce.

Step 8

Fill half the jar with water, shake well and pour into the wok.

Step 9

Cook out the sauce for 3 minutes adding more water if it is too thick

Step 10

When sauce is ready, add the fish pieces to the wok and gently coat the fish with the sweet and sour sauce.

Step 11

Add the drained lychees and a few drops of sesame oil.

Step 12

Remove to a warm serving platter.

Step 13

Drain the curled vegetables and garnish.

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