Print Recipe

Sweet and Sour Fish
(Tien Shuen Yu)

RG

Serve with hot cooked rice and hot jasmine tea.

Ingredients

Fish

Batter



Instructions

  1. Heat carrots and water to boiling. Cover and cook until crisp-tender, 8 to 10 minutes.
  2. Pat fish dry.
  3. 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.
  4. Heat 1 to 1 1/2 inches oil to 360 degrees F.
  5. 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.
  6. Batter: Mix all ingredients.

Yields 6 servings.

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