Sweet and Sour Fish Fillet

Method12 steps · about 35 min

1. 1

   Step 1: Before heating the wok, wash and prepare the pineapple (¾ cup) and vegetables: mince the garlic (2), slice the onion, chop both peppers and the pineapple, and peel and thinly slice the ginger and carrot. Hold these separately for the sauce. Mix the batter flour (½ cup), ½ cup cornstarch, ½ teaspoon pepper, paprika (1 tsp), 1 teaspoon salt and garlic powder. Beat in the egg (1), then gradually stir in the 1 cup of batter water until smooth.

   Uses ½ cup all-purpose flour for batter · ½ cup cornstarch for batter · ½ tsp ground black pepper for batter · 1 tsp paprika · 1 tsp salt for batter · 1 tsp garlic powder · 1 egg for batter · 1 cup water for batter

2. 2

   Step 2: Pat the fish pieces dry, then immerse them in the prepared batter for 10 minutes in the refrigerator.

   Hold fish in batter · 10 minUses 2 lb raw firm white fish fillets, skinless and cut into serving pieces · All mixed batter, with sauce produce held separately

3. 3

   Step 3: Heat the measured 1½ cups of cooking oil in a suitable wok over medium heat, keeping it attended.

   Uses 1½ cups cooking oil for frying; reuse 3 tbsp of the used oil for the sauce

4. 4

   Step 4: Put the 2 cups of breadcrumbs in a shallow dish. Lift each fish piece from the batter, let excess batter drip back, then roll it in the crumbs until coated. Use only the coating that adheres; discard unused raw-fish-contact batter and crumbs after coating.

   Uses All fish pieces lifted from the batter, allowing excess batter to drip back · 2 cups Good Life Breadcrumbs for coating

5. 5

   Step 5: Fry the breaded fish in batches, turning as needed, until golden and crisp. Cook the fish to 63°C / 145°F, or until its flesh is opaque and separates easily with a fork. Lift it onto a clean paper-lined plate and keep warm. Retain the used frying oil for the sauce.

   Uses All breaded fish pieces, leaving discarded excess batter and crumbs behind · All heated frying oil

6. 6

   Step 6: Measure 3 tablespoons of the retained used frying oil into a wok. Heat it and sauté all the held garlic until lightly browned.

   Uses 3 tbsp of the used fish-frying oil, leaving the cooked fish held separately · Both minced garlic cloves held from step 1

7. 7

   Step 7: Add the held sliced onion, ginger, carrot, both peppers and pineapple, followed by all the sesame oil (1 tsp). Sauté for 30 seconds.

   Sauté sauce vegetables · 1 minUses All garlic and the measured reused sauce oil · All held onion, ginger, carrot, peppers and pineapple · 1 tsp sesame oil

8. 8

   Step 8: Pour in all the ¼ cup white vinegar and the separate 2½ cups of sauce water. Bring to a boil.

   Uses All sauce vegetables, pineapple, garlic and oil · ¼ cup white vinegar · 2½ cups water for sauce

9. 9

   Step 9: Stir in all the tomato ketchup (½ cup) and brown sugar (½ cup) until the sugar has dissolved.

   Uses All sauce vegetables, pineapple, vinegar, water and oil · ½ cup tomato ketchup · ½ cup brown sugar

10. 10

    Step 10: Mix the separate 1½ tablespoons of sauce cornstarch with its 2 tablespoons of water until smooth. Stir the slurry into the hot sauce and simmer while stirring until it thickens and the starch is cooked.

    Uses All hot sauce and vegetables · 1½ tbsp cornstarch for sauce · 2 tbsp water for the sauce cornstarch slurry

11. 11

    Step 11: Season the sauce with salt and ground black pepper to taste. Add the held cooked fish and gently turn it through the hot sauce until evenly coated.

    Uses All thickened sauce and vegetables · All fried fish fillets lifted from their holding plate · Salt for sauce, to taste · Ground black pepper for sauce, to taste

12. 12

    Step 12: Transfer to a serving plate and serve hot, with ready warm rice if desired.

    Uses All cooked fish, coating, vegetables and sauce · Ready warm rice to serve, as desired