Crispy fish pieces sweet-sour
easy
75 mins
75 mins
Ingredients
- 750 g Saithe fillet
- 3 TABLESPOONS light soy sauce
- 1 piece(s) (approx. 30 g) Ginger
- 1 Garlic clove
- 1 medium onion
- 2 red peppers
- 1 can(s) (236 ml) Pineapple Slices
- 6-7 TABLESPOONS Cornstarch
- 3 TABLESPOONS Rice wine vinegar or white wine vinegar
- 2 TABLESPOONS Sugar
- 7-10 Tbsp Salt
- 3 TABLESPOONS Tomato ketchup
- 1 TEASPOON Worcester sauce
- 1 Egg
- 1 l vegetable oil for frying + 2 tablespoons oil
Directions
- 1
Wash the fish, dab dry and cut into bite-sized cubes. Mix with 2 tbsp. soy sauce. Cover and chill for about 1 hour.
- 2
Peel ginger, garlic and onion. Chop garlic and ginger finely, cut onion into strips. Clean and wash the bell peppers and cut them into fine strips. Drain the pineapple, catching the juice.
- 3
Cut the pineapple into pieces.
- 4
For the sweet and sour sauce, stir 1 tablespoon starch and 4 tablespoons water until smooth. Stir in 4 tablespoons pineapple juice, vinegar, sugar, 1 pinch of salt, 1 tablespoon soy sauce, ketchup and Worcester sauce.
- 5
Whisk the egg and some salt. Using two forks, turn the fish pieces in the egg first, then the rest of the starch. Heat the frying oil in a deep fryer or high pan to approx. 180 °C. (Hold a wooden skewer inside; if bubbles form on it, the temperature is reached).
- 6
Fry the fish for 2-3 minutes in portions, turning and submerging from time to time. Lift it out and let it drip off on kitchen paper.
- 7
Heat 2 tablespoons of oil in a wok or large frying pan. Sauté the onion in it. Fry the bell pepper, garlic and ginger for about 2 minutes. Stir in pineapple and sweet and sour sauce. Simmer for 1-2 minutes while stirring.
- 8
Heat the frying oil again. Fry the fish pieces for another 2-3 minutes until they are brown and crispy. Let them drip off on kitchen paper. Serve with the vegetables in sweet and sour sauce. Rice tastes good with it (see
Nutrition Facts
480 kcal
31 g
21 g
38 g
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