Sweet and sour fish is served at almost any Thai or Chinese restaurant in the East Coast region. It is a dish not too hot and not too fancy for anyone's palate. Whether it's Thai, Chinese or Western sweet and sour dish, the ingredients are almost the same. The good thing about this dish is that you can prepare the sauce way ahead, and reheat it when it's time to pour it over the fish, just in time for lunch or dinner. Simple, yet delicious.
For 1 big fish:
For the sauce, preheat 3 tbsp of oil in a pan.
Then add 3 crushed garlic and 2 shallots finely chopped. In a processor, blend a cup of water, 1/3 cup vinegar, 2 medium sized tomatoes, 1 tbsp cornflour and a slice of pineapple ( about 200g). Add this into into the pan.