Sweet and Sour Pinecone Fish Recipe

Name: Sweet and Sour Pinecone Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 firm white fish fillet (about 1/2 pound) with skin intact, such as striped bass or mullet, about 1-inch thick; 2 teaspoons cornstarch; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/3 cup rice vinegar; 1/4 cup chicken broth; 1/4 cup ketchup; 2 tablespoons chili garlic sauce; 1/2 teaspoon grated ginger; 1/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons cornstarch; 2 eggs, lightly beaten; 1/2 cup all-purpose flour; Cooking oil, for deep-frying; 1/2 small onion, diced; 1/4 cup diced pineapple; 1/2 cup toasted pine nuts

Servings: persons

1 firm white fish fillet (about 1/2 pound) with skin intact, such as striped bass or mullet, about 1-inch thick
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup rice vinegar
1/4 cup chicken broth
1/4 cup ketchup
2 tablespoons chili garlic sauce
1/2 teaspoon grated ginger
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cornstarch
2 eggs, lightly beaten
1/2 cup all-purpose flour
Cooking oil, for deep-frying
1/2 small onion, diced
1/4 cup diced pineapple
1/2 cup toasted pine nuts

1
Score skinless side of fish with shallow diagonal cuts; score again at a 90 degree angle to the first cuts.
2
Cut fillet into 3 inch squares.
3
Combine marinade ingredients in a bowl and add fish; turn to coat.
4
Let stand for 10 minutes.
5
Combine sauce ingredients in a bowl; set aside.
6
Dip fish squares in egg, drain briefly, then coat with flour.
7
Shake to remove excess.
8
Heat oil in a wok to 375 degrees F. Deep-fry fish, turning once, until golden brown, 2 to 3 minutes.
9
Remove and drain on paper towels.
10
Keep warm.
11
Place another wok over medium-high heat until hot.
12
Add 1 tablespoon oil, swirling to coat sides.
13
Add onion; cook, stirring, until softened, about 10 seconds.
14
Add pineapple and sauce and cook, stirring, until sauce thickens, about 1 minute.
15
To serve, arrange fish on a serving plate.
16
Pour sauce over fish and sprinkle with pine nuts.

461

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 firm white fish fillet (about 1/2 pound) with skin intact, such as striped bass or mullet, about 1-inch thick, 2 teaspoons cornstarch, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and more.

Yes, Sweet and Sour Pinecone 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 Pinecone Fish

How did you like this recipe?

Frequently Asked Questions