Superior Sweet And Sour Whole Fish Recipes

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SWEET AND SOUR FISH



Sweet and Sour Fish image

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

Provided by Chef floWer

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

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

Steps:

  • 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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