• 1 slice of sea bass fillet

  • Pineapple 15g

  • Red pepper and Yellow pepper 15g

  • Snap pea 15g

  • Extra virgin olive oil 70cc

  • White vinegar 40cc

  • Tomato paste 50g

  • 1 plum

  • sugar 25g

  • Small amount of Potato starch

  • Miyagawa

  • Salt and pepper


Clean the sea bass filet, remove the fish skin. In a bowl, put the filet and add extra virgin olive oil 15cc, potato starch, salt and pepper, mix evenly.
Pour the small amount of extra virgin olive oil in a pan, put the seasoned sea bass filet, pan-fry for 3 minutes at low heat.
In the same pan, add pineapples, red and yellow peppers, snap peas stir fry for 1 minute. Then put in a heat-resistant bag, add 50cc of extra virgin olive oil, a bit of salt, then vacuum the bag, cook at low temperature pot for 10 minutes.
Making sweet and sour sauce: Add tomato paste, white vinegar, plum, sugar, lemon juice, a small amount of extra virgin olive oil in a pan, mix and cook for 3 minutes.
Presentation: Add the sweet and sour sauce from step 4 on the plate, place the pan-fried sea bass filet. Decorated with the cooked pineapple, red and yellow pepper, snap peas. The delicious sweet and sour fish now is ready to be served.