Recipes from China :: Chinese Main Dish Seafood
Serve with hot cooked rice and hot jasmine tea.
2 med. carrots, cut diagonally into thin slices
1/2 c. water
1 1/2 lb. (one and a half lbs. ) fish fillets, cut into 1-in. pieces
1/2 c. packed brown sugar
1/3 c. vinegar
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 (15 1/4 ounce) can pineapple chunks
1 med. green bell pepper, cut into 1-in. pieces
Canola (or other vegetable) oil
Batter
Heat carrots and water to boiling. Cover and cook until crisp-tender, 8 to 10 mins. 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 in. oil to 360 degrees fahrenheit.
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 c. water
2/3 c. flour
1 1/4 tsp. salt
1/2 tsp. baking powder
Mix all ingredients.
