Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 cup cornstarch
- 1 tsp. salt
- 1 tsp. black pepper
- 1 egg, beaten
- 1 cup vegetable oil
- 1 cup pineapple chunks
- 1 red bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 1 onion, cut into bite-sized pieces
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tbsp. soy sauce
- 1 tbsp. cornstarch, dissolved in 1/4 cup water
- 1 package of kerupuk (Indonesian prawn crackers)
Special equipment needed:
- Large wok or frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a bowl, mix together cornstarch, salt, and black pepper.
2. Dip each fish piece into the beaten egg, then coat with the cornstarch mixture.
3. Heat the vegetable oil in a wok or frying pan over medium-high heat.
4. Fry the fish pieces until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
5. In the same wok or frying pan, stir-fry the pineapple, red and green bell peppers, and onion until they are slightly softened.
6. In a small bowl, mix together white vinegar, ketchup, brown sugar, and soy sauce.
7. Pour the sauce into the wok or frying pan with the vegetables and bring to a boil.
8. Add the dissolved cornstarch and stir until the sauce thickens.
9. Add the fried fish pieces to the wok or frying pan and stir until they are coated with the sauce.
10. Serve the Sweet and Sour Fish Kerupuk with the prawn crackers on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying the fish
- High heat for stir-frying the vegetables and sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 580
- Fat: 27g
- Carbohydrates: 56g
- Protein: 29g
- Sodium: 1110mg
Substitutions for ingredients:
- Any white fish fillets can be used instead of the suggested ones.
- Prawns or chicken can be used instead of fish.
- Canned pineapple chunks can be used instead of fresh ones.
Variations:
- Add chopped garlic and ginger to the stir-fried vegetables for extra flavor.
- Use sweet and sour sauce from a bottle instead of making it from scratch.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure it becomes crispy.
- Drain excess oil from the fried fish by placing them on paper towels.
- Use a slotted spoon to remove the fried fish from the oil to avoid breaking the pieces.
- Dissolve the cornstarch in water before adding it to the sauce to avoid lumps.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Sweet and Sour Fish Kerupuk in a microwave-safe dish or in a wok over medium heat until heated through.
Presentation ideas:
- Serve the Sweet and Sour Fish Kerupuk in a large platter with the prawn crackers arranged around it.
Garnishes:
- Chopped scallions or cilantro can be sprinkled on top of the dish for added freshness.
Pairings:
- Steamed rice is a perfect pairing for this dish.
Suggested side dishes:
- Stir-fried vegetables or a simple green salad can be served as a side dish.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too thin, add more dissolved cornstarch and stir until it thickens.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Use a thermometer to ensure the oil is at the right temperature for frying.
Food history:
- Sweet and sour dishes originated in China and have become popular in many Asian cuisines.
Flavor profiles:
- The dish has a sweet and tangy flavor with a crispy texture from the fried fish and a crunchy texture from the prawn crackers.
Serving suggestions:
- Serve the Sweet and Sour Fish Kerupuk as a main dish for lunch or dinner.
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Region: Indonesian