Sweet and Sour Pinecone Fish
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 13
- Cholesterol
- 73
- Sodium
- 313
- Total: 45 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 15 min
Ingredients
1 firm white fish fillet (about 1/2 pound) with skin intact, such as striped bass or mullet, about 1-inch thick
Marinade:
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
Sauce:
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
Directions
- 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.
- Combine marinade ingredients in a bowl and add fish; turn to coat. Let stand for 10 minutes.
- Combine sauce ingredients in a bowl; set aside.
- Dip fish squares in egg, drain briefly, then coat with flour. Shake to remove excess.
- 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.
- 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.
- To serve, arrange fish on a serving plate. Pour sauce over fish and sprinkle with pine nuts.