Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 egg, beaten
- 1/2 cup water
- Vegetable oil for frying
- 1/2 cup pineapple chunks
- 1/2 cup red bell pepper, cut into bite-sized pieces
- 1/2 cup green bell pepper, cut into bite-sized pieces
- 1/2 cup onion, cut into bite-sized pieces
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1/4 cup water
Special equipment needed:
- Deep-fryer or large pot for frying
- Slotted spoon
- Large wok or skillet
Step-by-step instructions:
1. In a bowl, mix together cornstarch, flour, salt, and black pepper.
2. In another bowl, whisk together egg and water.
3. Dip fish pieces into the egg mixture, then coat with the cornstarch mixture.
4. Heat vegetable oil in a deep-fryer or large pot over medium-high heat. Fry fish pieces until golden brown and crispy. Use a slotted spoon to transfer the fish to a paper towel-lined plate to drain excess oil.
5. In a large wok or skillet, stir-fry pineapple, red and green bell peppers, and onion until slightly softened.
6. In a separate bowl, whisk together white vinegar, brown sugar, ketchup, soy sauce, cornstarch, and water. Add the mixture to the wok or skillet and stir until the sauce thickens.
7. Add the fried fish to the wok or skillet and toss to coat with the sweet and sour sauce.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total fat: 12g
Saturated fat: 2g
Cholesterol: 75mg
Sodium: 700mg
Total carbohydrates: 55g
Dietary fiber: 2g
Sugar: 38g
Protein: 20g
Substitutions for ingredients:
- White fish fillets can be substituted with any firm white fish, such as cod or halibut.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables, such as carrots or snow peas.
Variations:
- Add sliced garlic and ginger to the stir-fry for extra flavor.
- Use shrimp or chicken instead of fish.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Pat the fish dry with paper towels before coating with the egg mixture to ensure the cornstarch mixture sticks well.
- Fry the fish in batches to prevent overcrowding and ensure even cooking.
- Use a slotted spoon to transfer the fish to the paper towel-lined plate to prevent the excess oil from making the fish soggy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sweet and sour fish in a large bowl or platter with steamed rice on the side. Garnish with chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro
Pairings:
Steamed rice, stir-fried vegetables, or egg rolls
Suggested side dishes:
Steamed rice, stir-fried vegetables, or egg rolls
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add more water to thin it out.
- If the fish is not crispy, increase the frying time or temperature.
Food safety advice:
- Use a thermometer to ensure the frying oil reaches the proper temperature to prevent undercooked fish.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
Sweet and sour fish is a popular Chinese dish that has been adapted in many different countries and cultures.
Flavor profiles:
Sweet, sour, savory, and crispy
Serving suggestions:
Serve hot with steamed rice and stir-fried vegetables for a complete meal.
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