Sweet and sour fish

Name: Sweet and sour fish
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 700 g white fish fillet (cod, pangasius, sea bass), cut into 3 cm cubes; 1 egg; 100 g cornstarch; oil for deep-frying; 1 pepper, diced; 1 medium onion, diced; 100 g pineapple chunks; For the sauce: 4 tbsp ketchup, 3 tbsp rice vinegar, 3 tbsp sugar, 1 tbsp soy sauce, 100 ml water, 1 tsp cornstarch; steamed rice to serve

Time: 45 min4 servingsapprox. 540 kcal / serving (estimated)approx. 33 g protein / serving

Sweet and sour fish is a Cantonese classic: crisp fish cubes in a bright, sweet-sour sauce with pepper, onion and pineapple. The secret is two textures, crisp fish and glossy, sticky sauce, which are tossed together only at the last moment.

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Ingredients

700 g white fish fillet (cod, pangasius, sea bass), cut into 3 cm cubes
1 egg
100 g cornstarch
oil for deep-frying
1 pepper, diced
1 medium onion, diced
100 g pineapple chunks
For the sauce: 4 tbsp ketchup, 3 tbsp rice vinegar, 3 tbsp sugar, 1 tbsp soy sauce, 100 ml water, 1 tsp cornstarch
steamed rice to serve

Method

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Season the fish cubes with salt and pepper, dip them in the beaten egg, then toss in the cornstarch.
Heat the oil to 180 °C and fry the fish in batches for 3–4 minutes until golden and crisp; drain on kitchen paper.
Stir the sauce ingredients together in a bowl until smooth.
Stir-fry the pepper and onion in a little oil in a wok for 2–3 minutes so they stay crisp.
Add the pineapple and the sauce, bring to the boil and cook for 1–2 minutes until thick and glossy.
Just before serving, gently fold in the crisp fish and serve at once with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Combine the fish and sauce only before serving so the fish stays crisp.
Choose a firm fish that does not fall apart when fried.
Adjust the sauce to taste: more sugar is sweeter, more vinegar more sour.
Best fresh.

Frequently asked questions

Can it be baked?

Coated and sprayed with oil at 220 °C for 15 minutes; it is less crisp.

What replaces the ketchup?

Tomato paste and sugar, but ketchup gives the Cantonese-American taste.

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