Sweet And Sour Fish

Global.Potpourri's picture

Aug. 15, 2010


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)
Cornstarch 2 Tablespoon
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.

Keep warm.

Heat oil (1 to 1 1/2 inches) to 360°.

Prepare batter.

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.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

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