Batter Fried Fish with Sweet N Sour Medley
|For sweet 'n' sour medley|
|Diagonally sliced carrot||1⁄2 Cup (8 tbs) (Sliced Thin)|
|Water||1⁄4 Cup (4 tbs)|
|Unsweetened canned pineapple chunks||1⁄2 Cup (8 tbs), drain and reserve juice (No Sugar Added)|
|Diced red bell peppers||1⁄4 Cup (4 tbs)|
|Diced green bell peppers||1⁄4 Cup (4 tbs)|
|Teriyaki sauce||2 Teaspoon|
|Firmly packed brown sugar||2 Teaspoon|
|Rice wine vinegar||1 Teaspoon|
|All purpose flour||3 Tablespoon|
|Double-acting baking powder||1⁄4 Teaspoon|
|Scrod fillets||10 Ounce, cut into 1 inch pieces|
|Vegetable oil||4 Teaspoon|
Sweet 'n' Sour Medley: In 1-quart saucepan combine carrot and water; bring to a boil.
Reduce heat, cover, and let simmer until carrot slices are tender, about 3 minutes; stir In pineapple chunks and red and green peppers and cook until mixture is heated.
In measuring cup or small bowl combine reserved pineapple juice with remaining ingredients for sweet 'n' sour medley, stirring to dissolve cornstarch; pour over carrot mixture and cook, stirring constantly, until mixture thickens and is thoroughly heated.
Fish: In small bowl, using fork, combine dry ingredients; add water and stir until batter is smooth.
Add fish pieces to batter and turn until thoroughly coated.
In 10-inch nonstick skillet heat oil over medium-high heat; add fish and cook until golden brown on bottom, 3 to 4 minutes.
Carefully turn pieces over and cook until other side is browned; remove to a serving platter and top with warm sweet 'n' sour medley.