Chinese Sweet And Sour Fish
|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|
|Pineapple juice||4 Tablespoon|
|Medium dry sherry||2 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Water||1⁄4 Pint (150 milliliter)|
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.