Haloe' fish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Peanut Oil |
| 1 | Egg; | |
| ⅓ | cup | Flour;white |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Sole;fillet of |
| 2 | Scallion;chopped; | |
| 1 | Garlic;crushed;clove | |
| 6 | ounces | Water Chestnut;sliced |
| 2 | tablespoons | Soy Sauce |
| 2 | teaspoons | Cornstarch |
| 1 | pounds | Pineapple;chunk (with liqui |
| 2 | tablespoons | Vinegar |
Directions
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.