This lovely dish is our alternative to the traditional preparation of Chinese Sweet and Sour Fish (see our post on Traditional Sweet and Sour Fish here) and, what can I say, it's amazing! So much so that we nicknamed this new family favorite as '好味醬魚' which very roughly translates to 'Yummilicious Sauce Fish.' Because it really is that yummilicious folks!
According to my 老公, this succulent dish is the creation of the old chef of Luk Yu Tea House 陸羽茶室, one of the most historic restaurants in Hong Kong as well as being one of the top restaurants serving traditional Cantonese cuisine. During this chef's time at the restaurant this dish was a favorite order.
Later he passed on this recipe to his good friend William Mark Yiu Tong 唯靈, the famous HK food critic. It is interesting that this dish is a 'fusion' type of dish when you look at the ingredients and yet it was created quite a while ago.
If you're a seafood lover you've got to try this amazing dish! Honestly we prefer it over the traditional sweet and sour version. Savory, slightly sweet, slightly tart, this multi flavor layered Sweet and Sour Yummilicious Sauce Braised Fish 酸甜魚 rocks the f**king boat in the flavor department and we're left licking the plates afterwards. This, my friends, is the real deal...
