|Carrots||2 , cut diagonally into thin slices|
|Water||1/2 Cup (8 tbs)|
|Fish fillets||1 1/2 Pound , cut into 1 inch pieces|
|Packed brown sugar||1/2 Cup (8 tbs)|
|Vinegar||1/3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Canned pineapple chunks||13 1/2 Ounce (1 Can)|
|Green pepper||1 , cut into 1 inch pieces|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Batter||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Heat carrots and water to boiling.
Cover and cook until crisp-tender, 8 to 10 minutes.
Pat fish dry with paper towels.
Mix brown sugar, vinegar, cornstarch and soy sauce in 2-quart saucepan.
Stir in carrots (with liquid), pineapple (with syrup) and green pepper.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Heat oil (1 to 1 1/2 inches) to 360°.
Dip fish into batter with tongs.
Allow excess batter to drip into bowl.
Fry 7 or 8 pieces at a time until golden brown, about 1 minute on each side.
Drain on paper towels.
Arrange on platter; pour sauce over fish.
Serving size Complete recipe
Calories 2201Calories from Fat 551
% Daily Value*
Total Fat 62 g95.4%
Saturated Fat 5 g25%
Trans Fat 0 g
Sodium 2447 mg101.96%
Total Carbohydrates 289 g96.3%
Dietary Fiber 9 g36%
Sugars 168 g
Protein 129 g258%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet