Sweet and Sour Fish

Recipe by Chef floWer
READY IN: 1hr 10mins




  • 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.