Sweet & Sour Fish
Sweet & Sour Fish (Tien Shuen Yu)
Serve with hot cooked rice & hot jasmine tea
2 medium carrots, cut diagonally into thin slices
1/2 cup water
1 1/2 lb fish fillets, cut into 1-inch pieces
1/2 cup packed brown sugar
1/3 cup vinegar
2 Tbspcornstarch
2 Tbspsoy sauce
1 (15 1/4 ounce) can pineapple chunks
1 medium green bell pepper, cut into 1-inch pieces
Vegetable oil
Batter
Heat carrots & water to boiling
Cover & cook until crisp-tender, 8 to 10 min
Pat fish dry
Mix brown sugar, vinegar, cornstarch & soy sauce in 2-quart saucepan
Stir in carrots (with cooking liquid), pineapple (with syrup) & green pepper
Heat to boiling, stirring constantly
Boil & stir 1 minute
Keep warm
Heat 1 to 1 1/2 inches oil to 360 deg F
Prepare Batter
Dip fish into Batter with tongs
Allow excess batter to drip back into bowl
Fry 7 or 8 pieces at a time until golden brown, about 1 minute on each side; drain
Arrange on platter; pour sauce over fish
Yields 6 servings
Batter
3/4 cup water
2/3 cup all-purpose flour
1 1/4 tpss salt
1/2 tps baking powder
Mix all ingredients
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