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Almost sweet 'n' sour fish with five willow sauce


  • Heat a little oil in a heavy-bottomed pot and briefly saute the garlic and ginger stirring now and again.
  • Add the capsicum, carrot, cucumber, tomatoes and sweet pickles. Stir and gently saute.
  • Then add the sugar, soy, rice wine vinegar and sherry. Mix well and bring to the boil.
  • Mix together the cornflour and water. Then add to the sauce and stir until it thickens. Taste for seasoning.
  • To make the batter, whisk the self-raising flour and egg with 200 ml coconut cream and the fish sauce. Set aside.
  • Heat 6 cups vegie oil to 180°C in a deep fryer or deep heavy-bottomed pot.
  • Then lightly flour the fish, dip it in the batter and deep fry. Don't overcrowd the pot! Drain well on kitchen paper towels.
  • To serve, put the fish in individual bowls, top with the sauce and sprinkle with the spring onions, chillies and coriander.


  • vegetable oil
  • 2 garlic cloves, crushed
  • 1 knob fresh ginger, grated
  • 1 small green capsicum, cored, seeded & diced
  • ½ medium carrot, diced
  • ½ small continental (telegraph) cucumber, diced
  • 2 large ripe tomatoes, diced
  • 3-4 tbsp Chinese sweet pickles
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 4 tbsp rice wine vinegar
  • 3 tbsp dry sherry
  • 2 tbsp cornflour
  • 1 cup water
  • 100+ gm self-raising flour
  • 1 egg
  • 200-250 ml coconut cream
  • 2 tbsp Asian fish sauce
  • 8 x 80-100 gm pieces any fish
  • 3 spring (green) onions, shredded on the diagonal
  • 2 long red chillies, sliced on the diagonal
  • 1 handful fresh coriander sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm