Sweet and Sour Fish

Name: Sweet and Sour Fish
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 450 g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more); 1/2 teaspoon Chinese five spice powder; 1 teaspoon light soy sauce; 1 egg, lightly beaten; 2 -3 tablespoons cornflour; peanut oil, for deep frying (Groundnut oil); 2 teaspoons cornflour; 4 tablespoons water; 4 tablespoons pineapple juice; 3 tablespoons chinese rice vinegar; 3 tablespoons caster sugar; 2 teaspoons light soy sauce; 2 tablespoons tomato ketchup; 2 teaspoons chinese rice wine or 2 teaspoons medium-dry sherry; 3 tablespoons peanut oil (Groundnut oil); 1 garlic clove, crushed; 1 tablespoon fresh gingerroot, chopped; 6 spring onions, sliced diagonally into 5 cms lenghts; 1 green capsicum, seeded and cut into 2 cms in pieces; 115 g fresh pineapple, cut into 2 cms in pieces; salt & fresh ground pepper

(4)

Recipe by Chef floWer

I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldn’t find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern cooking) by Lilian Wu

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READY IN: 1hr 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

The Fish
450

g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more)
¹⁄₂

teaspoon Chinese five spice powder
1

teaspoon light soy sauce
1

egg, lightly beaten
2 -3

tablespoons cornflour
peanut oil, for deep frying (Groundnut oil)
For the Sauce
2

teaspoons cornflour
4

tablespoons water
4

tablespoons pineapple juice
3

tablespoons chinese rice vinegar
3

tablespoons caster sugar
2

teaspoons light soy sauce
2

tablespoons tomato ketchup
2

teaspoons chinese rice wine or 2 teaspoons medium-dry sherry
3

tablespoons peanut oil (Groundnut oil)
1

garlic clove, crushed
1

tablespoon fresh gingerroot, chopped
6

spring onions, sliced diagonally into 5 cms lenghts
1

green capsicum, seeded and cut into 2 cms in pieces
115

g fresh pineapple, cut into 2 cms in pieces
salt & fresh ground pepper

DIRECTIONS

Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
Cover and leave to marinate for about 30 minutes.
Dip the fish in the egg, then in the cornflour, shaking off any excess.
Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
To make the sauce, blend together in a bowl the cornflour, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup and rice wine or sherry. Miz well then set aside.
Heat the wok until hot. Add 2 teaspoons of the oil and swirl it around. Add the garlic and ginger and stir-fry for a few seconds. Add the spring onions and green capsicum and stir-fry over a medium heat for 2 minutes. Add pineapple.
Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
Pour the sauce over the fish and serve at once.

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