Fish sweet-sour (China)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the fish, dab dry, cut into bite-sized cubes and place in a bowl. Lightly salt the fish, drizzle with 1 tablespoon of soy sauce and mix well. Leave to stand for about 1 hour. Whisk the egg, add and stir well. Put 5 tablespoons of potato flour on a plate. Wrap the fish pieces one by one in the potato flour.

2. 2

   Heat the oil in a wide pot to 180 °C. Fry the fish cubes for 1-2 minutes in portions, take them out and let them drip off on kitchen paper. Dissolve 1 tablespoon of potato flour in 4 tablespoons of water. Mix 4 tablespoons pineapple juice, vinegar, sugar, salt, 2 teaspoons soy sauce, ketchup and Worcestershire sauce. Peel garlic and onion. Finely chop the garlic and cut the onion into strips. Clean and wash the bell peppers and cut into fine strips. Cut pineapple into pieces. Heat peanut oil in a pan. Fry garlic and onion in it. Add the paprika, fry over medium heat for about 2 minutes while stirring.

3. 3

   Clean and wash the bell peppers and cut into fine strips. Cut pineapple into pieces. Heat peanut oil in a pan. Fry garlic and onion in it. Add the paprika, fry over medium heat for about 2 minutes while stirring. Fold in pineapple pieces and 1 tablespoon of juice and stir in the sauce. Boil up slowly while stirring constantly. Heat frying oil. Fry the fish for another 2-3 minutes until it is brown and crispy. Remove, drain and arrange on a plate with the sweet and sour sauce. Glutinous rice tastes good with it

4. 4

   Fold in pineapple pieces and 1 tablespoon of juice and stir in the sauce. Boil up slowly while stirring constantly. Heat frying oil. Fry the fish for another 2-3 minutes until it is brown and crispy. Remove, drain and arrange on a plate with the sweet and sour sauce. Glutinous rice tastes good with it

5. 5

   1 hour waiting time

Nutrition Facts

KCAL
480 kcal

CARBS
27 g

FATS
25 g

PROTEINS
38 g