Sweet And Sour Fish With Pineapple Fried Rice

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil
1 lb	454g / 16oz	Red snapper fillets - cut 1" by 2" pieces
		Batter
1		Egg - lightly beaten
1/4 cup	15g / 0.5oz	Cornstarch
1/4 teaspoon	1.3ml	Salt
1		Freshly-ground white pepper
		Fried Rice
1 teaspoon	5ml	Minced ginger
1 teaspoon	5ml	Minced garlic
2		Green onions, including tops - thinly sliced
1		Red bell pepper - seeded, and
		Cut into 1/4" squares
3 cups	480g / 16oz	Cooked long-grain rice
1/4 cup	59ml	Chicken broth
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Sesame oil
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1		Pineapple tidbits - (8 oz) - drained, with
		Juices reserved
		For Serving
1/2 cup	118ml	Sweet and Sour Sauce - see * Note
		= (or bottled sweet and sour sauce)

Recipe Instructions

* Note: See the variation for the sweet and sour sauce portion of the "Fruited Sweet And Sour Chicken" recipe which is included in this collection.

Combine the batter ingredients in a medium bowl; set aside

Place a wide nonstick frying pan over medium-high heat until hot. Add 2 tablespoons of the vegetable oil, swirling to coat the surface. Dip the fish pieces into the batter, letting the excess drip off. Add half the fish to the pan and cook until lightly browned, about 2 minutes on each side. Lift out and drain on paper towels; keep warm. Add 1 tablespoon of oil to the pan and cook the remaining fish.

After all the fish is cook, heat the remaining 1 tablespoon of oil in the same pan until hot. Add the ginger, garlic, and green onion and cook, stirring, until fragrant, about 10 seconds. Add the bell pepper and rice, separating the grains of rice with the back of a spoon. Reduce the heat to medium; cook and toss for 1 minute. Add the broth, soy sauce, sesame oil, and white pepper and cook, stirring, for 3 minutes. Toss with half of the pineapple pieces; keep warm. Meanwhile, bring the sweet and sour sauce and the remaining pineapple pieces to a boil in a small saucepan over medium-high heat. Pour the sauce over the fish and serve the fried rice on the side.

This recipe yields 4 servings.

Tips: If bottled sweet and sour sauce is too thick, add a small amount of pineapple juice.

Rock cod or other mild white fish fillets can be used in place of red snapper.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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