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Sweet And Sour Pinecone Fish


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  • 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
  • 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


Servings 4


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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