|Firm white fish||1 1/4 Pound|
|Fish fillets||2 , cut into 1 1/2 x 2|
|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)|
|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|
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.
Serving size Complete recipe
Calories 6049Calories from Fat 4179
% Daily Value*
Total Fat 472 g726.2%
Saturated Fat 62 g310%
Trans Fat 0 g
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