Ingredients
- 1 lb. fish
- Cornstarch
- 1/2 c. flour
- 1 egg
- 1/2 c. water
- Salt
- Oil for deep frying
- 1/3 c. brown sugar
- 1/3 c. vinegar
- 1/2 c. pineapple chunks
- 1/2 carrot (shredded)
- 2/3 c. sweet pickles
- 1 tomato, cut in wedges
- 1 1/2 tbsp. cornstarch dissolved in 1/2 c. water
Directions
- Cut fish into pieces 2 x 1. Dredge in cornstarch and allow to dry slightly on waxed paper. Make batter of 1/2 cup flour, 1 egg, 1/2 cup water, and salt.
- In separate small pot dissolve brown sugar and vinegar over medium heat. Stir up cornstarch in 1/2 cup water; add to pot and stir thoroughly. Add remaining ingredients. Cook 3-5 minute until sauce is clear, not cloudy. Reserve.
- Fill iron skillet or wok half full with oil. (I use less.) Turn heat very high. The oil must be very hot. Place 8-10 pieces of fish in batter. Use fork and place fish in hot oil. Cook 2 minutes each side.
- Remove to towel and cook more. Repeat until all the fish is cooked. Serve over brown rice, then sauce on top with soy sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1127g | |
Calories 1169 | |
Calories from Fat 146 | 12% |
Total Fat 16.29g | 20% |
Saturated Fat 3.71g | 15% |
Trans Fat 0.0g | |
Cholesterol 476mg | 159% |
Sodium 854mg | 36% |
Potassium 2466mg | 70% |
Total Carbs 151.66g | 40% |
Dietary Fiber 8.1g | 27% |
Sugars 80.57g | 54% |
Protein 97.49g | 156% |
Advertisement
Advertisement