Sweet And Sour Fish Recipe | Tien Shuen Yu Recipe | Asian Recipes
How to prepare "sweet and sour fish"
sweet and sour fish (tien shuen yu)
serve with hot cooked rice and hot jasmine tea.
2 medium carrots, cut diagonally into thin slices
1/2 cup water
1 1/2 pounds fish fillets, cut into 1-inch pieces
1/2 cup packed brown sugar
1/3 cup vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
1 (15 1/4 ounce) can pineapple chunks
1 medium green bell pepper, cut into 1-inch pieces
vegetable oil
batter
heat carrots and water to boiling. cover and cook until crisp-tender, 8 to 10 minutes. pat fish dry. mix brown sugar, vinegar, cornstarch and soy sauce in 2-quart saucepan. stir in carrots (with cooking liquid), pineapple (with syrup) and green pepper. heat to boiling, stirring constantly. boil and stir 1 minute. keep warm.
heat 1 to 1 1/2 inches oil to 360 degrees f.
prepare batter. dip fish into batter with tongs. allow excess batter to drip back into bowl. fry 7 or 8 pieces at a time until golden brown, about 1 minute on each side; drain. arrange on platter; pour sauce over fish.
yields 6 servings.
batter
3/4 cup water
2/3 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon baking powder
mix all ingredients.
