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Chinese Sweet And Sour Fish

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  Egg white 1
  Cornflour 1 1⁄2 Tablespoon
  Light soy sauce 1 Tablespoon
  Five spice powder 1 Teaspoon
  White fish fillets 1 Pound, skinned and cut into cubes
  Groundnut oil 1⁄4 Pint (150 milliliter)
  Spring onions 5 , sliced
  Garlic 1 Clove (5 gm), crushed
  Chopped ginger root 1 Tablespoon (fresh)
  Carrots 3 , cut into strips
  Cucumber 1⁄4 , halved lengthways, seeded and sliced
For sauce
  Pineapple juice 4 Tablespoon
  Medium dry sherry 2 Tablespoon
  Wine vinegar 2 Tablespoon
  Sugar 1 Tablespoon
  Water 1⁄4 Pint (150 milliliter)
  Cornflour 1 Tablespoon

1. Whisk the egg white until frothy, then beat in the cornflour, soy sauce, five spice powder, and salt and pepper. Add the fish and mix well.
2. Mix the sauce ingredients together and set aside.
3. Heat the oil in a wok and fry the fish in 2 batches for 1 minute on each side. Drain on kitchen paper, place on a warmed serving plate and keep warm.
4. Pour off all but 2 tablespoons oil from the wok, add the spring onions, garlic, ginger, carrots and cucumber and stir-fry for 2 minutes.
5. Pour in the sauce and cook, stirring, until thickened. Season lightly with salt and pepper. Spoon the vegetables over the fish with a slotted spoon and serve the remaining sauce separately.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1877 Calories from Fat 1156

% Daily Value*

Total Fat 131 g202.1%

Saturated Fat 20.8 g104.1%

Trans Fat 0 g

Cholesterol 300.3 mg100.1%

Sodium 1954.6 mg81.4%

Total Carbohydrates 91 g30.4%

Dietary Fiber 8.3 g33.3%

Sugars 32.9 g

Protein 89 g177.3%

Vitamin A 627.4% Vitamin C 91.1%

Calcium 39.2% Iron 13.9%

*Based on a 2000 Calorie diet

Chinese Sweet And Sour Fish Recipe