Sweet and Sour Fish

piątek, 14 lutego 2014

Sweet and Sour Fish

Time: 1 hrs 10 mins


  • 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.

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