Page 37 - BACGG CNY Flipbook V2 03032021

Louie’s of Grant Avenue Basic Sweet and Sauce

This is a basic sweet and sour sauce used for chicken, shrimp, pork over rice, with
boiled or fried fish as basic for more complicated sauce such as the five willows sauce
in the next recipe.
1 buffet can (8 oz) pineapple chunks
Vegetable oil for frying
2 tbsp. white vinegar
1 1/3 tbsp. sugar
1/3 tsp. tomato sauce
1 1/3 tbsp cornstarch
1 ½ tbsp soy sauce
1 tsp white wine
1 cup cold water and pineapple juice (combined)
1 tbsp green onions, chopped
Salt to taste
Red food coloring (OPTIONAL)

Drain the pineapple and reserve the juice. If the pineapple is not chunk style, cut into
pieces. Fry the Pineapple chunks is a pan with very little hot oil.
Mix together vinegar, sugar, tomato sauce, cornstarch, soy and wine. Stir and blend in
the water/pineapple juice. Add the mixture to the cooked pineapple, bring to simmer and
cook gently for 5 minutes or until thickened, stirring constantly. If sauce becomes too
thick, add some water. Makes enough for one full recipe.

Five Willow Rock Cod
1 whole 3 lb rock cod with head and tail intact.
1 egg beaten
½ cup flour and 1/3 cup cornstarch, mixed
Oil for deep frying
4 pickled scallions – julienned
4 pieces preserved, pickled ginger – julienned
½ small onion – julienned
½ medium green pepper – julienned
Lemon skin – julienned
½ small carrot – julienned
Oil for cooking

Clean the fish well and pat very dry. Dip in the beaten egg, then drege in the mixture of
flour and cornstarch, including coat the inside of fish. Using a large wok or pot, deep fry
fish until golden. Fry one side and then the other side. Remove to heated serving platter
and keep warm. Saute all julienned vegetable and lemon peel quickly in just enough oil
to keep them from sticking. Add the sweet and sour sauce and simmer a few minutes to
blend and cook the vegetables. If too thick, thin with a little water. Pour the simmering
sauce over the fish and serve immediately. Enjoy!

Recipe shared by Gail Chong Megdadi