Pineapple fish

Yield: 1 Servings

Measure Ingredient
1 pounds Fish
12 ounces Flour
1 \N Egg
2 tablespoons Baking powder
3½ tablespoon Cornstarch
1 teaspoon Salt
1 cup Water
\N \N Flour to dust
\N \N Oil to fry and for the dough
7 ounces Canned pineapple pieces
¾ cup Syrup from canned pineapple
1 tablespoon Cornstarch
2 tablespoons Vinegar
1 tablespoon Soy sauce
2 tablespoons Sugar
\N \N Green tops of 2 scallions


Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change.

Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown. Place pineapple, reserved juice, cornstarch, vinegar, soy sauce, sugar and scallions in a saucepan and bring to the boil, stirring constantly. Add the fish pieces and simmer, covered, for 5 minutes

Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@...> on Nov 10, 1997

Similar recipes