Sweet and Sour Fish

piątek, 14 lutego 2014

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)

1 Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
2 Cover and leave to marinate for about 30 minutes.
3 Dip the fish in the egg, then in the cornflour, shaking off any excess.
4 Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
5 Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
6 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.
7 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.
8 Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
9 Pour the sauce over the fish and serve at once.

Silver Little Journals