Yield: 1 servings
Measure | Ingredient |
---|---|
3 cups | Peanut Oil |
1 \N | Egg; |
⅓ cup | Flour;white |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
1 pounds | Sole;fillet of |
2 \N | Scallion;chopped; |
1 \N | Garlic;crushed;clove |
6 ounces | Water Chestnut;sliced |
2 tablespoons | Soy Sauce |
2 teaspoons | Cornstarch |
1 pounds | Pineapple;chunk (with liqui |
2 tablespoons | Vinegar |
Pour oil into wok; heat till almost smoking, about 425F.
While oil is heating, combine egg, flour, salt and pepper in a bowl to form a batter. Dip fish fillets into batter. Carefully add fish and deep-fry until golden brown, about 5 minutes. Remove and drain on tempura rack or absorbent paper towels.
Carefully remove all but 1 T of oil from wok. Add scallions, garlic and water chestnuts and stir-fry 1 minute. Push up sides of wok.
Combine remaining ingredients. Pour mixture into wok and simmer, stirring constantly until mixture thickens, about 1 minute. Stir in vegetables and heat. Pour over fish.