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Nutrition Facts
Serving Size 1 (267g) Recipe makes 4 servings The following items or measurements are not included below: Chinese five spice powder 2 tablespoons cornflour 2 teaspoons cornflour 2 tablespoons tomato ketchup
Calories 330
Calories from Fat 112		(34%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 114mg		38%
Sodium 447mg		18%
Potassium 506mg		14%
Total Carbohydrate 25.7g		8%
	Dietary Fiber 1.7g	6%
	Sugars 16.8g
Protein 28.8g		57%
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Sweet and Sour Fish

Recipe #184316 | 1¼ hours | 40 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Chef floWer
Sep 3, 2006

I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldn’t find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern cooking) by Lilian Wu

SERVES 4 (change servings and units)

Ingredients

The Fish

450 g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more)
1/2 teaspoon Chinese five spice powder
1 teaspoon light soy sauce
1 egg, lightly beaten
2-3 tablespoons cornflour
peanut oil, for deep frying (Groundnut oil)

For the Sauce

2 teaspoons cornflour
4 tablespoons water
4 tablespoons pineapple juice
3 tablespoons chinese rice vinegar
3 tablespoons caster sugar
2 teaspoons light soy sauce
2 tablespoons tomato ketchup
2 teaspoons chinese rice wine or medium-dry sherry
3 tablespoons peanut oil (Groundnut oil)
1 garlic clove, crushed
1 tablespoon fresh gingerroot, chopped
6 spring onions, sliced diagonally into 5 cms lenghts
1 green capsicum, seeded and cut into 2 cms in pieces
115 g fresh pineapple, cut into 2 cms in pieces
salt & fresh ground pepper

Directions

1
Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
2
Cover and leave to marinate for about 30 minutes.
3
Dip the fish in the egg, then in the cornflour, shaking off any excess.
4
Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
5
Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
6
To make the sauce, blend together in a bowl the cornflour, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup and rice wine or sherry. Miz well then set aside.
7
Heat the wok until hot. Add 2 teaspoons of the oil and swirl it around. Add the garlic and ginger and stir-fry for a few seconds. Add the spring onions and green capsicum and stir-fry over a medium heat for 2 minutes. Add pineapple.
8
Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
9
Pour the sauce over the fish and serve at once.

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Featured Reviews for This Recipe

From: mightyro_cooking4u

On Nov 8, 2009

I enjoyed this dish. I used white sugar because I didn't have caster. No pineapple chunks, used hot green peppers I had frozen from the garden. Served over rice. Made for Make My Recipe.

0 people found this review helpful

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From: chia

On Apr 30, 2007

i made this dish with shrimp and served it with your stir fried rice noodles, great combination. i used 1 tbsp of white vinegar for an extra sour kick and used the juice from the canned pineapples. this was easy to make and had alot of flavor.

1 person found this review helpful

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From: Peter J

On Apr 5, 2007

This was just out of this world! ! I used two tablespoons of brown sugar rather than caster sugar and took on board Jewelies suggestion of red capsicum for a bit of extra colour. I went with tinned pineapple but used the egg because I think it helps bind a little better and gives a nice crisp texture. It's really well suited to serving over plain rice and was well enjoyed along with a nice glass (or two ) of chardonnay.

2 people found this review helpful

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From: Jewelies

On Sep 28, 2006

We loved this recipe. The Chinese five spice really compliments the fish and is the makings of this dish. The sauce is quite sweet and maybe next time I will cut the sugar back to 1-2 tablespoons rather than 3, this certainly is personal taste though. I did not use the egg but instead put the cornflour directly into the marinade bowl to coat the fish. I did not have a problem with the recipe taking a long time to make and feel that as long as everything is prepared including the sauce, made and ready to go, then the recipe is reasonably quick to put together. If necessary prep could be done earlier in the day without affecting the dish. Next time I would not hesitate to use a red capsicum instead of green, this certainly would make it look great as there was quite a lot of green with the use of the spring onions. We used fresh pineapple and if available would recommend it but it wouldn't be a necessity and I'm sure a tin of pineapple would be fine. Thank you for posting this, it will be a well made keeper.

2 people found this review helpful

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