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Chinese Sweet And Sour Fish

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Healthy

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