Sweet and Sour Fish

- Ready In:
- 1hr 10mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
-
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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RECIPE MADE WITH LOVE BY
@Chef floWer
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@Chef floWer
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