Ingredients
500g /1 lb fish fillet, cut into bite-sized
100 g self-raising flour
2 tbsp brown sugar
1 tbsp cornflour
2 tbsp vinegar
1 tbsp soy sauce
1 tsp fresh ginger, very finely chopped
2/3 cup syrup from canned pineapple
11/4 cups water
4 pineapple rings, chopped roughly
salt
1 egg
11/4 cups water
pinch of monosium glutamate
toasted flaked almonds
Method
1) sift the flour and salt in a bowl, make a well in the centre, add the egg, mix with a wooden spoon, gradually add half the water, beat until the batter is smooth, beat in the monosodium
2) in a pan mix together, brown sugar, cornflour, vinegar, soya sauce, pineapple syrup, ginger, salt and the remaining water, stirring bring to the boil and cook for 2 minutes
3) dip the fish in the batter and stir-fry in very hot oil, until crisp and golden, drain on paper towels
4) add the pineapple pieces in the sauce and reheat.
Serve the fish sprinkled with the toasted almonds and pour the sauce over.
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