Fish In Sweet And Sour Sauce

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May. 18, 2009

Ingredients

White fish fillets 1/2 Kilogram
Salt 1 Teaspoon
Five spice powder 1/2 Teaspoon
Eggs 2 Small , beaten
Corn flour 3 Tablespoon (For Frying)
Sweet and sour sauce 1/2 Cup (8 tbs)
Carrot 1 Large
Peas 3 Tablespoon (Fresh Or Frozen)
Onion 1 Medium
Tomato sauce 1/2 Cup (8 tbs)
Soya sauce 1 Tablespoon
Dry sherry 1 Tablespoon
Vinegar 2 Tablespoon
Sugar 2 Tablespoon
Chili oil 1 Teaspoon
Water 1 1/2 Cup (24 tbs)
Garlic 4 Clove (20 gm) , crushed
Ginger 1 Teaspoon , finely grated
Corn flour 1 Tablespoon (Mixed With 0.5 Cup Water)
Melon preserve 2 Tablespoon
Peanut oil 4 Tablespoon

Directions

Wash, wipe and dry fish with paper towels.

Mix salt, five spice powder together and rub into each fillet.

Keep aside.

Peel and slice the carrot thinly for the sweet and sour sauce.

Put carrot slices and peas into boiling water for 2 minutes and drain well.

Drop into cold water to preserve the colour.

Peel and cut onion into quarter lengthways.

Then cut each quarter across into two.

Separate layers of onion.

Mix together in a bowl the tomato sauce, soya sauce, sherry, vinegar, sugar, chilli oil and water.

Stir well.

Keep aside.

Heat oil, add garlic, ginger and vegetables.

Saute for 2 minutes and add the sauce mixture.

Bring to a boil.

Stir in the cornflour mixture and continue stirring till it thickens.

Remove from heat and stir in the melon shreds.

Beat eggs with 1 teaspoon salt and dip fish into beaten egg and coat with cornflour, making sure that all sides are well coated.

Dust off excess cornflour.

Heat oil and fry a few pieces of fish at a time.

Drain on absorbent paper.

Arrange fried fish in a dish and serve hot with a bowl of sweet and sour sauce.

Recipe Summary

Servings: 6

Nutrition Facts

Serving size

Calories 345Calories from Fat 125

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 679 mg28.29%

Total Carbohydrates 36 g12%

Dietary Fiber 1 g4%

Sugars 19 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet