Sweet and Sour Fish

Total Time
1hr 10mins
Prep
40 mins
Cook
30 mins

I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldn’t find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern cooking) by Lilian Wu

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Ingredients

Nutrition

Directions

  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.