Ease: Medium | Serves: 2 | Prepare Time: 20 mins | Cook Time: 30 mins

This dish offers a perfect balance of crispy textures and tangy-sweet flavours. Enjoy! 🍽️
Ingredients:
For the Fish:
Tilapia fish fillets: 500g
Cornstarch: 1 cup
Salt and pepper: To taste
Oil for frying: Enough for deep frying
For the Sweet and Sour Sauce:
Ketchup: 3 tbsp
White vinegar: 3 tbsp
Sugar: 3 tbsp
Vegetables (Optional):
Garlic: cut into chunks
Ginger: 1 small slices
Spring Onion: 1 medium slices
Cooking Instruction:
1. Prepare the Fish:
Season the fish fillets with salt and pepper. Coat each piece in cornstarch. Set aside.
2. Fry the Fish:
Heat oil in a deep pan or wok over medium-high heat.
Fry the fish pieces in batches until golden brown and crispy, about 3–4 minutes per batch.
Remove and drain on paper towels.
3. Make the Sweet and Sour Sauce:
Mix ketchup, white vinegar, and sugar. Stir until smooth.
Heat a wok or large skillet over medium heat. Add a little oil and stir-fry the optional vegetables (spring onions, ginger and garlic slices) for 2–3 minutes.
Pour in the sauce mixture and bring it to a simmer.
Add hot oil and stir until the sauce thickens, about 1–2 minutes.
4. Combine:
Add the fried fish fillets to the wok and gently toss to coat them in the sauce.
Cook for 1–2 minutes to warm everything through.
5. Serve:
Transfer to a plate and serve immediately with steamed rice or noodles.