Sweet & Sour Fish using Malaysian's favourite sauce, Lingham's

To make a delicious sweet & sour (and a little touch of spicyness) fish, you need:
That's right. It's a amusing story that turned out... to become serious really.

I love to eat keropok ikan (fish crackers) with Thai Chili sauce. So one day, while browsing at the sauce shelves in Tesco, I bought Lingam's thai chili sauce. Lingham & Sons, a very original sauce company in Penang, uses only the freshest of chilis around. Trust me, some friends of mine had visited it's factory before to check out production :-). This company has been around since the 1900's - pretty old. Read the history here - it's very interesting!

Then one day, mum was preparing to cook her usual Sweet & Sour Fish. As she was rushing, she mistakenly poured Lingam's sauce instead of the normal tomato sauce. And she did not told anyone...

I was having lunch, enjoying the fish and I told everyone - mum's sweet & sour is different today, it tastes very nice..

Mum over heard me and thought that I said the fish was not nice. I told her, her cooking was different and very nice and then only... she told us that she accidentally used Lingam's instead for the sweet & sour sauce...

Since then, she used a little bit of the new ingredient in her sweet & sour fish. I like it very much really. It just adds that spicy kick that's been missing all this while!

So whoever said if you screw up the ingredient, you're dead? It is always good to continuously try (or accidentally try :-) new ingredients in cooking!