Sweet And Sour Pinecone Fish
By á-174942
Ingredients
- MARINADE:
- 1 firm skin-on white fish fillet, 1" thk - (abt 1/2 lb) (such as striped bass or mullet
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground white pepper
- SAUCE:
- 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
- COOKING & PLATING:
- 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
Details
Servings 4
Preparation
Step 1
Score skinless side of fish with shallow diagonal cuts; score again at a 90 degree angle to the first cuts. Cut fillet into 3 inch squares.
Combine marinade ingredients in a bowl and add fish; turn to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl; set aside.
Dip fish squares in egg, drain briefly, then coat with flour. Shake to remove excess.
Heat oil in a wok to 375 degrees. Deep-fry fish, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Keep warm.
Place another wok over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion; cook, stirring, until softened, about 10 seconds. Add pineapple and sauce and cook, stirring, until sauce thickens, about 1 minute.
To serve, arrange fish on a serving plate. Pour sauce over fish and sprinkle with pine nuts.
This recipe yields 4 to 6 servings.
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