Chinese Sweet And Sour Fish

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Oct. 11, 2010


Egg white 1
Cornflour 1 1/2 Tablespoon
Light soy sauce 1 Tablespoon
Five spice powder 1 Teaspoon
White fish fillets 1 Pound , skinned and cut into cubes
Groundnut oil 1/4 Pint (150 milliliter)
Spring onions 5 , sliced
Garlic 1 Clove (5 gm) , crushed
Chopped ginger root 1 Tablespoon (fresh)
Carrots 3 , cut into strips
Cucumber 1/4 , halved lengthways, seeded and sliced
For sauce
Pineapple juice 4 Tablespoon
Medium dry sherry 2 Tablespoon
Wine vinegar 2 Tablespoon
Sugar 1 Tablespoon
Water 1/4 Pint (150 milliliter)
Cornflour 1 Tablespoon


1. Whisk the egg white until frothy, then beat in the cornflour, soy sauce, five spice powder, and salt and pepper. Add the fish and mix well.

2. Mix the sauce ingredients together and set aside.

3. Heat the oil in a wok and fry the fish in 2 batches for 1 minute on each side. Drain on kitchen paper, place on a warmed serving plate and keep warm.

4. Pour off all but 2 tablespoons oil from the wok, add the spring onions, garlic, ginger, carrots and cucumber and stir-fry for 2 minutes.

5. Pour in the sauce and cook, stirring, until thickened. Season lightly with salt and pepper. Spoon the vegetables over the fish with a slotted spoon and serve the remaining sauce separately.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1877Calories from Fat 1156

 % Daily Value*

Total Fat 131 g201.5%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 1954 mg81.42%

Total Carbohydrates 91 g30.3%

Dietary Fiber 8 g32%

Sugars 32 g

Protein 89 g178%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet