Thursday, October 21, 2010

How to cook Sweet and Sour Fish Fillet

Sweet and Sour Pork 

Ingredients:
1    pound     perch    
1    x     cornstarch    
1/2    cup     flour, all-purpose    
1    each     egg    
1/2    cup     water    
1    x     salt    
1    x     vegetable oil     for deep frying
1/3    cup     brown sugar    
1/3    cup     cider vinegar    
1/2    cup     pineapple chunks    
1/2    each     carrot     shredded
2/3    cup     pickles, sweet     sweet
1    each     tomato     cut into wedges
1 1/2    tablespoons     cornstarch     dissolved in 1/2 c water
Directions

1. Slice ocean perch fillets into pieces about 2x1". Dredge in corn starch and allow to dry slightly on wax paper. Make a batter of about 1/2 cup flour, 1 egg, 1/2 cup water, and salt 2. In a separate small pot, dissolve 1/3 cup brown sugar and 1/3 cup cider vinegar over medium heat. Stir up corn starch in 1/2 cup water, add to pot. Stir thoroughly. Add pineapple, carrot, sweet pickles, and tomato. Cook 3-5 minutes until sauce is clear and not cloudy. Reserve.

3. Pour oil halfway up wok. Turn heat on highest point. When you think oil is hot enough for deep frying, take a piece of bread crust and place in oil to see if it is ready. If the bread crust is not browned readily, then oil is not ready. If the bread crust is medium brown, then oil is ready. If the bread crust is a dark brown, then turn oil off and allow it to cool at least 5 minutes before using. Be sure and retest oil before deep frying anything in it. When the oil is ready, place 8-10 pieces of fish in batter. Take a pair of chopsticks or fork and carefully lift pieces of fish from batter into oil. At first the fish will sink to bottom of oil. They will rise. When the fish is risen, deep fry about 4 minutes, 2 minutes on each side. Remove fish to paper toweling to drain excess oil, then arrange fish on serving platter. repeat procedure until all fish is deep fried. Pour sweet and sour sauce over fish.

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