Sweet And Sour Fish

Chinese.wok's picture

Nov. 10, 2011

Ingredients

Fish fillets 14 Ounce (Cod, Haddock Or Plaice, Etc, 350
Light soy sauce 1 Tablespoon
Chinese rice wine/Brandy 1 Teaspoon
Egg 1 , beaten
Plain flour 3 Tablespoon , mixed with 1 tablespoon water
Water 1 Tablespoon , mixed with flour
Oil 2 Cup (32 tbs) (For Deep Frying)
For the sauce:
Seasoned oil 1 Tablespoon
Onion 1/2 Small , cut into small thin slices
Carrot 1/2 Small , thinly sliced diagonally
Cucumber 1/4 , halved lengthwise, then sliced diagonally
Garlic 1/2 Teaspoon , finely chopped
Soft brown sugar 2 Tablespoon
Rice vinegar 3 Tablespoon
Tomato sauce 1 Tablespoon (Ketchup Or Puree)
Stock/Water 4 Tablespoon
Cornflour paste 2 Teaspoon (Thin)
Sesame oil 2 Drop

Directions

GETTING READY

1. To prepare the fish dry them well, then cut it into matchbox-size pieces and marinate in the soy sauce and wine for 10-15 minutes.

MAKING

2. In a bowl make a batter with the egg and flour.

3. Coat the fish pieces with the batter.

4. Deep-fry them in hot oil for 2-3 minutes until golden brown, remove and drain.

5. Wipe the wok clean, heat the tablespoon of fresh oil until hot and stir-fry the vegetables with the garlic for about 1 minute.

6. Add the soy sauce, sugar, vinegar, tomato sauce and stock or water.

7. Bring to the boil and add the fish, blending well.

8. Thicken the sauce with the cornflour paste.

SERVING

9. Garnish with the sesame oil, toss a few times off the heat and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 338Calories from Fat 168

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 423 mg17.63%

Total Carbohydrates 22 g7.3%

Dietary Fiber %

Sugars 8 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet