Imperial Sweet-and-Sour Fish

Imperial Sweet-and-Sour Fish
Makes 4 servings

  • One 1 1/2- to 2-pound whole fish, such as rockfish or snapper, cleaned
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 eggs
  • 2 cups all-purpose flour
  • Cooking oil for deep-frying
  • 1 1/2 cups Sweet-and-Sour Sauce or a store-bought version
  • 1/2 cup chopped pineapple
  • 1/2 teaspoon cornstarch dissolved in 1 teaspoon water
  • 1 teaspoon chopped cilantro
  • 1 tablespoon chopped red bell pepper
  • 1 tablespoon chopped yellow bell pepper
  1. Cut 4 diagonal slashes, about 3/4 inch deep, on both sides of the fish. Rub salt and white pepper into the slashes. Beat eggs in a wide bowl, and place flour in a separate wide bowl. Dip fish into the egg, drain briefly, then dredge in the flour, gently shaking off excess.
  2. In a wok, stir-fry pan, or large deep skillet, pour oil to a depth of 3 inches and heat to 350 degrees F on a deep-fry thermometer. Carefully lower fish into the hot oil. Use a ladle to carefully and continuously pour hot oil over top of the fish. Deep-fry until fish is cooked through, 12 to 15 minutes. Using 2 wire strainers, carefully lift fish from hot oil and drain on paper towels.
  3. Bring sweet-and-sour sauce to a boil in a saucepan. Add pineapple and cook until fruit is just heated through, about 1 minute. Add cornstarch mixture and cook, stirring, until sauce boils and thickens, about 30 seconds.
  4. Transfer fish to a serving plate. Pour sauce over the fish, garnish with cilantro and red and yellow bell peppers and serve.

Copyright: Yan  Can Cook, Inc. 2010
Sweet and Sour Sauce
Makes about 1-1/2 cups

  • 1 cup ketchup
  • ½ cup sugar
  • 1/3 cup rice vinegar
  • 3 tablespoons fresh lime juice
  • 1-1/2 tablespoons soy sauce
  • 1-1/2 tablespoons Worcestershire sauce
  1. Stir all ingredients together in a medium bowl until the sugar is dissolved.
  2. Cover and refrigerate until ready to use.The sauce will keep refrigerated up to 2 weeks.
  3. Bring the sauce to room temperature or warm it lightly in a microwave oven before serving.

Copyright: Yan  Can Cook, Inc. 2010


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