I don't know about any of you, but when I order sweet and sour anything I do not expect to find the entire thing confronting me from my plate, no full feathered chicken, no hairy pig and certainly no fish face. Never-the-less, that is what we found at the Beach Side Hotel (perhaps we should've realized that things were not as they might seem or be as advertised by the places appearance; there was no beach what-so-ever, and in fact, the restaurant was hung over a river with almost no recognizable bank). It was original, you can say that. Generally when you order S&S, you expect breaded mouth-sized morsels. The fish its self was quite fresh, probably even caught that day, and the sauce was spectacular, heavy with pineapple, green bell peppers and maybe even a little papaya - sweet but sour too, neither out-flavoring the other and no singing vinegar taste to scorche your throat. Unfortunately the fish was not entirely de-scaled, and there were numerous bones to fish out of our mouths or risk eviscerating our asophegouses (you'll come to expect terrible spelling throughout this blog). We wanted to acquire the recipe, but in the end just settled for paying the bill and leaving with our throats in tact. The sauce its self was worth upwards of 4.5 forks, but the fact that it was served over a whole fish with no breading drops the meal down 2 forks to 2.5.
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