Crispy fish sweet-sour

Name: Crispy fish sweet-sour
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Cod fillet; 2 TABLESPOONS Lemon juice; 1 red and yellow peppers; 1 can(s) (236 ml) Pineapple in slices; 2 Protein; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Cornstarch; 1 l + 2 tablespoons oil; 1 (250 ml) bottle of Chinese sweet and sour sauce; 1 TABLESPOON Soy sauce; 7-10 Tbsp Sambal-Oelek; 1/2 bunch Chives

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Cod fillet
2 TABLESPOONS Lemon juice
1 red and yellow peppers
1 can(s) (236 ml) Pineapple in slices
2 Protein
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Cornstarch
1 l + 2 tablespoons oil
1 (250 ml) bottle of Chinese sweet and sour sauce
1 TABLESPOON Soy sauce
7-10 Tbsp Sambal-Oelek
1/2 bunch Chives

Directions

1
Wash the fish, dab dry and cut into large pieces. Sprinkle with lemon juice. Clean and wash the peppers and cut them into fine strips. Drain pineapple on a sieve, catching the juice.
2
Cut the pineapple into pieces. Beat the egg white a little bit. Season fish with salt and pepper. Turn fish first in starch, then in egg white. Heat oil in a pot to 175 °C. Fry the fish for 6 minutes in portions and keep warm.
3
Heat 2 tablespoons of oil in a frying pan. Sauté the peppers for 2 minutes. Add pineapple. Add sweet and sour sauce and pineapple juice. Season to taste with salt, soy sauce and sambal oelek. Wash the chives and cut into small rolls.
4
Arrange fish and sauce on plates. Sprinkle with chives. Serve with rice.