Sweet And Sour Fish Recipe

Name: Sweet And Sour Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Fish; 450 g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more); 1/2 teaspoon Chinese five spice powder; 1 teaspoon light soy sauce; 1 egg, lightly beaten; 2 -3 tablespoons cornflour; peanut oil, for deep frying (Groundnut oil); For the Sauce; 2 teaspoons cornflour; 4 tablespoons water; 4 tablespoons pineapple juice; 3 tablespoons chinese rice vinegar; 3 tablespoons caster sugar; 2 teaspoons light soy sauce; 2 tablespoons tomato ketchup; 2 teaspoons chinese rice wine or 2 teaspoons medium-dry sherry; 3 tablespoons peanut oil (Groundnut oil); 1 garlic clove, crushed; 1 tablespoon fresh gingerroot, chopped; 6 spring onions, sliced diagonally into 5 cms lenghts; 1 green capsicum, seeded and cut into 2 cms in pieces; 115 g fresh pineapple, cut into 2 cms in pieces; salt & fresh ground pepper

Servings: persons

The Fish
450 g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more)
1/2 teaspoon Chinese five spice powder
1 teaspoon light soy sauce
1 egg, lightly beaten
2 -3 tablespoons cornflour
peanut oil, for deep frying (Groundnut oil)
For the Sauce
2 teaspoons cornflour
4 tablespoons water
4 tablespoons pineapple juice
3 tablespoons chinese rice vinegar
3 tablespoons caster sugar
2 teaspoons light soy sauce
2 tablespoons tomato ketchup
2 teaspoons chinese rice wine or 2 teaspoons medium-dry sherry
3 tablespoons peanut oil (Groundnut oil)
1 garlic clove, crushed
1 tablespoon fresh gingerroot, chopped
6 spring onions, sliced diagonally into 5 cms lenghts
1 green capsicum, seeded and cut into 2 cms in pieces
115 g fresh pineapple, cut into 2 cms in pieces
salt & fresh ground pepper

1
Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
2
Cover and leave to marinate for about 30 minutes.
3
Dip the fish in the egg, then in the cornflour, shaking off any excess.
4
Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
5
Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
6
To make the sauce, blend together in a bowl the cornflour, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup and rice wine or sherry. Miz well then set aside.
7
Heat the wok until hot. Add 2 teaspoons of the oil and swirl it around. Add the garlic and ginger and stir-fry for a few seconds. Add the spring onions and green capsicum and stir-fry over a medium heat for 2 minutes. Add pineapple.
8
Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
9
Pour the sauce over the fish and serve at once.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: The Fish, 450 g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more), 1/2 teaspoon Chinese five spice powder, 1 teaspoon light soy sauce, and more.

Yes, Sweet And Sour Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet And Sour Fish

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