Haloe' fish

Yield: 1 servings

Measure 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

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.

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