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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Sweet & Sour Sauce

• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Marinate fish slices with CHNG Kee’s Light Soya Sauce and beaten egg for 10 mins, and coat with tapioca flour.

2. Heat up cooking oil, and deep-fry fish until golden brown in colour.

3. Drain oil away, and put aside.

4. Stir-fry diced cucumber, pineapple, tomatoes, onion, green and red capsicums in hot cooking oil (1 tbsp) for 1 minute, and add CHNG Kee’s Sweet & Sour Sauce to bring to boil.

5. Add deep fried fish, and stir well to serve.

Ingredients

• ½ jar CHNG Kee’s Sweet & Sour Sauce
• 1 tsp CHNG Kee’s Light Soya Sauce
• 300 gm fish flesh (sliced) – Also serves well with pork ribs/pork/fish/prawn
• 30 gm cucumber (diced)
• 30 gm green and red capsicums (diced)
• 3 pcs pineapple (diced)
• 2 pcs tomato (diced)
• 1 pc egg (beaten)
• ½ pc onion (diced)
• 4 – 5 tbsp tapioca flour
• Cooking oil