Sweet & Sour Fish | The Best of Both Worlds

by Melissa on March 27, 2013

sweet and sour fish

Can you really have it all?

A career and children?

I know this topic has been a popular one in the news recently, but it’s also something that weighs heavily on my mind. My previous life was one of building businesses, building a career, with no babies as far as the eye could see. All that started to change when we decided it was time to start a family. Then everything flipped upside down when Mini-me was born.

grocery shopping sous chef

Mini-me turned 5 months old last week, and just when I think I have a handle on motherhood, all hell breaks loose and I’m frantically trying to figure out what went wrong.

Sometimes I try to be Wonder Woman and do it all: blogging here, freelance design projects, photo shoots, oh and launching a business… all while taking care of a demanding 5 month old.

Life before Mini-me now seems so easy. I had so much time back then, why did I always feel so busy? What I would give to be able to just have one entire day, to focus completely on work and not have to stop every 10-15 minutes (30 minutes, if I’m lucky) to tend to baby.

Then I look at these women who are doing amazing things while raising a family: Jaden, Angela, Alison, Averie and Megan, to name a few.

For now, as I try to figure things out. I am thankful that I do get a taste of the best of both worlds: to work part-time at home, while being a full-time mommy. (To the left, Mini-me training for her future sous chef position in the household by helping Mommy push the grocery cart.)

If any of you more seasoned moms have any words of wisdom, I’m all ears!

To pay tribute to the best of both worlds, this sweet and sour fish is something that my dad cooked up for us during our trip to Virginia a couple weeks ago. It’s such a simple dish, but it sure doesn’t taste that way. Just fry up the pieces of fish, prepare the sauce, pour over the fish and you’re ready to eat.

sweet and sour fish top

Sweet and Sour Fish (4 servings if served with additional dishes, 2 servings otherwise)
4 fillets of white fish (tilapia, cod, swai, etc)
cornstarch, enough to coat each piece of fish
2 cups of vegetable oil, for frying the fish
1/2 tbsp vegetable oil
1 tbsp ginger, julienne
1 tbsp soy sauce
1 1/2 tbsp white sugar
1 1/2 tbsp Chinese black vinegar
1/4 tsp sesame oil
1 tbsp cornstarch paste (1/2 tbsp cornstarch, 1/2 tbsp water), to thicken the sauce

Let’s Cook!
Cut the fish fillets into pieces about 2-3 inches wide, this is optional. Then coat each piece of fish with cornstarch. Heat the 2 cups of vegetable oil in a wok over high heat, when the oil is hot (I test by flicking a couple drops of water to surface of oil, if it sizzles, the oil is ready), carefully drop the fish fillets in the oil and let fry for 2-3 minutes until lightly golden. Remove from oil and set aside.

In another wok, or saucepan, heat up 1/2 tbsp vegetable oil over medium high heat. Then add the ginger and saute for about 30-45 seconds. Turn the heat down to medium and add the soy sauce, sugar, vinegar, sesame oil and cornstarch paste, mix well and let simmer for about 30 seconds. Taste the sauce and adjust the sweetness, sourness or add salt to taste.

Pour the sauce over the fish, serve with steamed rice and enjoy!

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{ 1 comment… read it below or add one }

April 10, 2013 at 8:35 pm

i’m convinced that angela has a full time nanny. haha my mom still talks to her mom, so maybe i should ask her!


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