Firecracker Fish - {aka Sweet And Sour Pinecone Fish}

Recipe Ingredients

1/2 lb	227g / 8oz	Skin-on fish fillet
2		Eggs - lightly beaten
1/2 cup	31g / 1.1oz	Flour
1/4 cup	15g / 0.5oz	Finely-diced onion
2		Ginger - minced
1		Red chile - finely diced
1/4 cup	36g / 1.3oz	Diced pineapple
1/2 cup	118ml	Toasted pinenuts
		Cooking oil - for deep-frying
		Marinade
1/2 teaspoon	2.5ml	Sesame oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Sauce
1/2 cup	118ml	Soup stock
1/3 cup	78ml	Rice vinegar
2 tablespoons	30ml	Chili garlic sauce
1/4 cup	49g / 1.7oz	Sugar
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Cornstarch - dissolved in
4 teaspoons	20ml	Water

Recipe Instructions

Cut fish fillet into 2- by 2-inch pieces. Score flesh side of fish with shallow diagonal cuts; score again at a 90° angle to the first cuts, keeping skin intact.

Combine fish and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes.

Dip fish pieces in egg, then coat all surfaces with flour. Shake to remove excess; set aside. Combine sauce ingredients in a bowl; set aside.

Heat cooking oil for deep-frying over medium heat. Add fish pieces, flesh-side down; deep-fry 2 to 3 minutes or until golden brown. Remove and drain on paper towels. Arrange on a serving plate.

Heat 1 tablespoon cooking oil in a hot wok over medium heat. Add onion, ginger, and red chile; stir-fry until fragrant. Add pineapple and sauce; cook 30 seconds. Add cornstarch solution; cook, stirring, until sauce thickens. Pour sauce over fish and sprinkle with pinenuts.

This recipe yields 4 to 6 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.