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Recipe Detail Page
Sweet and Sour Fish
Holiday 2011
You could make this with chicken or pork if preferred. Just cut into 2-inch (5-cm) cubes before deep-frying. The sweet and sour sauce is fairly traditional, but the added vegetables give it more depth.
1 lb 4 oz (625 g) pickerel fillets, skin removed
Salt and freshly ground pepper
BATTER
1 egg
3 tbsp (45 mL) all-purpose flour
4 tsp (20 mL) cornstarch
3 tbsp (45 mL) water
SWEET & SOUR SAUCE
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) white wine
3 tbsp (45 mL) sugar
¼ cup (60 mL) rice vinegar
¼ cup (60 mL) ketchup
¼ cup (60 mL) water
1 tsp (5 mL) sesame oil
Vegetable oil for deep frying
VEGETABLES
1 cup (250 mL) diced onions
4 dried Chinese mushrooms, soaked and diced
1 cup (250 mL) halved and seeded cherry tomatoes
¼ cup (60 mL) green peas
2 tbsp (30 mL) raisins
TO FINISH
1 tbsp (15 mL) cornstarch mixed with
1 tbsp (15 mL) water
Lemon wedges for garnish
1 Cut fish in half lengthwise down the midline. Cut each half on the bias into 2-inch (5-cm) lengths. Season with salt and pepper.
2 Whisk together batter ingredients and pour into a flat dish. Set aside.
3 In a separate bowl, mix together soy sauce, wine, sugar, rice vinegar, ketchup, water and sesame oil for the sweet and sour sauce. Reserve.
4 Heat about 2 inches (5 cm) oil in a wok or other heavy deep pot to about 375°F (190°C) or until a cube of bread turns brown in 15 seconds. Working in batches, dip fish in batter to coat and carefully slide fish into hot oil. Do not crowd the wok. Fry for 3 to 5 minutes depending on thickness of fillet or until fish is golden brown and cooked through. Carefully remove fish and drain on paper towels.
5 Heat 3 tbsp (45 mL) oil in a wok or frying pan over high heat. Add the onions, mushrooms, tomatoes and peas and sauté for 2 minutes or until onions are softened. Add raisins and sweet and sour sauce and stir together until boiling. Add cornstarch and water mixture and bring to a boil until sauce is just thickened. Remove from heat and serve vegetables spooned over fish. Serve with lemon wedges for squeezing over fish, if desired.
Serves 3 as main course, 6 as part of a Chinese meal
