Ang Sio Hie Sweet Sour FishAngsio Hie  or Angsio Hie Bien is a food that I grew up with.  Although, I’m not a Chinese descendant, my late mom often cooked Chinese Indonesian Food.  Two of them were Crab White Asparagus Soup and this Angsio Hie.

My mom loved to cook Chinese food beside cooking Sumatran or Javanese food and baking traditional/modern cakes.  To my readers, can you please let me know what Angsio is in English nor in Bahasa Indonesia, but I do love this food. This food could be translated as  Sweet Sour Fish.

Some people do like using fish fillet but my family loved using a whole fish.  Our favourite fish was red snapper to be cooked for this style of cooking.

My family also loved to add pineapple cut to give sourness and sweetness naturally without vinegar and sugar.  

White Asparagus

White asparagus isn’t that common to be sold in Canada and United States which only certain markets are selling them and certain times.  They are actually very popular in the Netherlands and Europe.  Due to a long history between Indonesia and the Netherlands, Indonesians seem to enjoy white asparagus soup.

According to the farmers that I talked to at Old Strathcona Farmers’ Market, white asparagus are hard to grow in Alberta and not appealing to North American markets.  Those who are not able to get fresh white asparagus, some imported European stores or Asian stores sell them in a can or a jar.

Angsio Hie Recipe

Sweet and Sour Fish

Ingredients:
1 whole fish (about 750 grams), preferably red snapper
1-2 calamansis
1 tsp seasalt
1 tablespoon garlic powder or 2 cloves garlic, minced
tapioca flour or corn starch for dusting the fish
cooking oil to fry the fish

Sweet Sour Sauce
3 tablespoons oil
3 gloves garlic, bruised
2.54 cm or 1 inch length ginger, julienned
1/2 medium onion, thinly sliced
1 red (serano) chili, deseeded and angel cut
75 grams  or 2.65 oz carrots, julienned
1 -2 tablespoons frozen green peas, thawed in microwave 
10 pieces of cut pineapple (optional)
2 tablespoons tomato paste
3 tablespoons ketchup
2 tsp fish sauce
500 ml chicken broth or water
1 teaspoon tapioca flour or cornstarch, dissolve in 3 tablespoons water
sugar and vinegar if you need to
salt and ground white pepper to season

Cooking Instructions:
Fried Fish

  1. Drizzle calamansi juice over fish.  Rub garlic powder or minced garlic and salt on fish.  Set aside for 10 – 15 minutes in a refrigerator.
  2. Coat marinated fish with cornstarch or tapioca flour. Shake the excess flour.
  3. Fry breaded fish in a hot oil until done.
  4. On a baking pan, line parchment paper and place fried fish to absorb excess oil.

Sweet Sour Sauce

  1. In a hot wok, add 3 tablespoon oil and stir fry garlic and ginger until fragrant and  turning yellowish. Add onion and chili slices; continue to cook until wilted.
  2. Add chicken broth or water, tomato paste, ketchup and fish sauce.  Stir evenly and let it for a boil
  3. Stir in pineapple cuts and cook for another minute.
  4. While you pour in a cornstarch or tapioca flour mixture to thicken the sauce, combine carrots and peas as well.  Season with salt and pepper.  Correct the taste if you need.  It should be sweet and sour. 

Serving
Serve breaded fish on a serving plate and pour sweet sour sauce over.  Ready to enjoy with warm rice or french fries or potato wedges.

 

 

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