Monday, August 17, 2009

Sweet and Sour Fish


Marinade :

450 grams fish fillets, white(hamoor/snipp
2 tablespoon flour
2 tablespoon corn flour
1 - egg
2 tablespoon soy sauce
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon vinegar
1/4 teaspoon white pepper
1 cup chicken stock
1/2 cup pineapple juice
1/4 cup vinegar or lemon juice
1/4 cup sugar (ground)
1 tablespoon cornflour
1 tablespoon Soya sauce
1/4 cup Ketchup
1/4 teaspoon salt, chinese
4-5 - pineapple rings
2 - onions spring
1 - carrots
1/2 - bell pepper, green
1/2 - bell pepper, red
1/2 - bell pepper, yellow
1 small Onions
. - oil for deep frying

How to Cook:
1.Cut fish into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour, using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the pepper and vinegar. Marinate the fish pieces in the batter for 2-3 hours.
2. In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce.
3. Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot.
4. Heat oil in a wok and deep fry the marinated fish pieces until crisp and golden. Drain on absorbent kitchen paper.
5. Cut pineapple, carrot, spring onion, white onion and bell pepper into wedges.
6. Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp.
7. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.
8. Serve in a hot bowl with plain or fried rice.

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