Sweet and Sour Pinecone Fish

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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1 firm white fish fillet (about 1/2 pound) with skin intact, such as striped bass or mullet, about 1-inch thick


2 teaspoons cornstarch

1/2 teaspoon salt

1/4 teaspoon white pepper


1/3 cup rice vinegar

1/4 cup chicken broth

1/4 cup ketchup

2 tablespoons chili garlic sauce

1/2 teaspoon grated ginger

1/4 cup sugar

1/2 teaspoon salt

2 teaspoons cornstarch

2 eggs, lightly beaten

1/2 cup all-purpose flour

Cooking oil, for deep-frying

1/2 small onion, diced

1/4 cup diced pineapple

1/2 cup toasted pine nuts


  1. Score skinless side of fish with shallow diagonal cuts; score again at a 90 degree angle to the first cuts. Cut fillet into 3 inch squares.
  2. Combine marinade ingredients in a bowl and add fish; turn to coat. Let stand for 10 minutes.
  3. Combine sauce ingredients in a bowl; set aside.
  4. Dip fish squares in egg, drain briefly, then coat with flour. Shake to remove excess.
  5. Heat oil in a wok to 375 degrees F. Deep-fry fish, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Keep warm.
  6. Place another wok over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion; cook, stirring, until softened, about 10 seconds. Add pineapple and sauce and cook, stirring, until sauce thickens, about 1 minute.
  7. To serve, arrange fish on a serving plate. Pour sauce over fish and sprinkle with pine nuts.
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