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I enjoyed this dish. I used white sugar because I didn't have caster. No pineapple chunks, used hot green peppers I had frozen from the garden. Served over rice. Made for Make My Recipe.

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mightyro_cooking4u November 08, 2009

i made this dish with shrimp and served it with your stir fried rice noodles, great combination. i used 1 tbsp of white vinegar for an extra sour kick and used the juice from the canned pineapples. this was easy to make and had alot of flavor.

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chia April 30, 2007

This was just out of this world! ! I used two tablespoons of brown sugar rather than caster sugar and took on board Jewelies suggestion of red capsicum for a bit of extra colour. I went with tinned pineapple but used the egg because I think it helps bind a little better and gives a nice crisp texture. It's really well suited to serving over plain rice and was well enjoyed along with a nice glass (or two ;-)) of chardonnay.

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Peter J April 05, 2007

We loved this recipe. The Chinese five spice really compliments the fish and is the makings of this dish. The sauce is quite sweet and maybe next time I will cut the sugar back to 1-2 tablespoons rather than 3, this certainly is personal taste though. I did not use the egg but instead put the cornflour directly into the marinade bowl to coat the fish. I did not have a problem with the recipe taking a long time to make and feel that as long as everything is prepared including the sauce, made and ready to go, then the recipe is reasonably quick to put together. If necessary prep could be done earlier in the day without affecting the dish. Next time I would not hesitate to use a red capsicum instead of green, this certainly would make it look great as there was quite a lot of green with the use of the spring onions. We used fresh pineapple and if available would recommend it but it wouldn't be a necessity and I'm sure a tin of pineapple would be fine. Thank you for posting this, it will be a well made keeper.

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Jewelies September 28, 2006
Sweet and Sour Fish