Sweet and Sour Fish Recipe Ingredients

Eva Pau's sweet and sour fish recipe

Ingredients

Serves 2 people

• 300g firm white fish (cut into 1 ½ inch pieces)
• 1 egg white
• 30g plain flour
• 30g cornflour
• ½ tsp salt
• ⅓ tsp white pepper
• 8g fresh ginger
• 1 small white onion, chopped into medium chunks
• ½ green pepper, chopped into medium chunks
• ½ red Pepper, chopped into medium chunks
• 1 carrot sliced
• 100g tinned pineapple chunks
• 2 tbsp of groundnut oil (or oil if your choice), and extra oil for shallow frying the fish
• 1 scallion, finely chopped for garnish

Sauce:

• 100ml sugar
• 100ml rice vinegar
• 100ml ketchup
• 100ml pineapple syrup from the tinned pineapple or pineapple juice
• 1 tsp potato starch/cornflour mixed with 2 tbsp cold water

Method

• Place the fish pieces into a bowl, add the egg white and season with the salt and white pepper. Set aside.
• In a medium sized bowl, mix together all the sauce ingredients, set aside.
• Fill a medium sized wok pan with oil that reaches about 1 and ½ inch above the base. Heat it until ready to fry.
• Mix the plain flour and cornflour together. Coat each piece of fish with the flour mix and add them into the hot oil and shallow fry each side for approximately 3-4 minutes until cooked and golden. Set aside.
• In a wok pan, add 2 tbsp of groundnut oil or an oil of your choice, add the ginger, onion, carrot, green and red pepper, stir fry for 3 minutes and then add the pineapple and sauce. Stir fry for 1 minute. If you would like the sauce thicker, turn down the heat and add in some potato starch slurry.
• Add the fish and mix well, coating it with the sauce. Sprinkle some scallion for garnish. Ready to serve.