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1/3 Photos of Sweet and Sour Fish
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
Units: US | Metric
Serving Size: 1 (279 g)
Servings Per Recipe: 4
The following items or measurements are not included:
Chinese five spice powder