Ingredients
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450 g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more)
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1/2 teaspoon Chinese five spice powder
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1 egg, lightly beaten
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2 -3 tablespoons cornflour
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peanut oil, for deep frying (Groundnut oil)
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2 teaspoons cornflour
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4 tablespoons water
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4 tablespoons pineapple juice
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3 tablespoons chinese rice vinegar
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3 tablespoons caster sugar
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2 teaspoons light soy sauce
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2 tablespoons tomato ketchup
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1 garlic clove, crushed
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1 tablespoon fresh gingerroot, chopped
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6 spring onions, sliced diagonally into 5 cms lenghts
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1 teaspoon light soy sauce
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2 teaspoons chinese rice wine or 2 teaspoons medium-dry sherry
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3 tablespoons peanut oil (Groundnut oil)
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1 green capsicum, seeded and cut into 2 cms in pieces
Instructions
- Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
- Cover and leave to marinate for about 30 minutes.
- Dip the fish in the egg, then in the cornflour, shaking off any excess.
- Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
- Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
- 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.
- 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.
- Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
- Pour the sauce over the fish and serve at once.