Sweet And Sour Fish

Chef.at.Home's picture

May. 31, 2010

Ingredients

Firm white fish 1 1/4 Pound
Fish fillets 2 , cut into 1 1/2 x 2
Salt 1/2 Teaspoon
White pepper 1/4 Teaspoon
Sweet and sour sauce 4 Tablespoon
Water 1/2 Cup (8 tbs)
Distilled white vinegar 1/2 Cup (8 tbs)
Packed brown sugar 1/3 Cup (5.33 tbs)
Chinese pickled cucumber 1/4 Cup (4 tbs)
Ketchup 3 Tablespoon
Salt 1/4 Teaspoon
Hot pepper sauce 1/4 Teaspoon
White pepper 1 Pinch
Flour 3/4 Cup (12 tbs)
Egg 1 , lightly beaten
Cornstarch 5 Tablespoon (For Dry
Vegetable oil 2 Cup (32 tbs) (For Deep
Carrot 1/2 Small , cut into matchstick pieces
Green onion with tops 1 , cut into 2
Cornstarch 2 Teaspoon , mixed with 1 tablespoon water
Water 1 Tablespoon

Directions

Preparation Sprinkle fish with salt and pepper and set aside.

Combine sweet and sour sauce ingredients in a medium bowl and set aside.

Place flour, egg, and cornstarch in separate bowls.

Coat each piece of fish with flour, shaking off the excess.

Dip fish in egg, then dredge with cornstarch.

Set aside for 10 minutes.

Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.

Over high heat, bring oil to 360°F.

Add fish, a few pieces at a time, and cook for 4 minutes or until golden brown.

Lift out and drain on paper towels.

Keep warm in a 200°F oven while cooking remaining fish.

Bring sauce to a boil over medium-high heat.

Add carrot and green onion and cook for 30 seconds.

Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 6049Calories from Fat 4179

 % Daily Value*

Total Fat 472 g726.2%

Saturated Fat 62 g310%

Trans Fat 0 g

Cholesterol

Sodium 3721 mg155.04%

Total Carbohydrates 267 g89%

Dietary Fiber 5 g20%

Sugars 111 g

Protein 183 g366%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet