| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Chinese, Fish & seaf |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish |
| 12 |
oz |
Flour |
| 1 |
|
Egg |
| 2 |
tb |
Baking powder |
| 3 1/2 |
tb |
Cornstarch |
| 1 |
ts |
Salt |
| 1 |
c |
Water |
|
|
Flour to dust |
|
|
Oil to fry and for the dough |
| 7 |
oz |
Canned pineapple pieces |
| 3/4 |
c |
Syrup from canned pineapple |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Sugar |
|
|
Green tops of 2 scallions |
INSTRUCTIONS
DOUGH
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@gj.net> on Nov 10, 1997
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