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Sweet and Sour Fish (Tien Shuen Yu)
Serve with hot cooked rice and hot jasmine tea.
2 medium carrots, cut diagonally into thin slices
1/2 cup water
1 1/2 pounds fish fillets, cut into 1-inch pieces
1/2 cup packed brown sugar
1/3 cup vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
1 (15 1/4 ounce) can pineapple chunks
1 medium green bell pepper, cut into 1-inch pieces
Vegetable oil
Batter
Heat carrots and water to boiling. Cover and cook until crisp-tender, 8 to 10 minutes. 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 inches oil to 360 degrees F.
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 cup water
2/3 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon baking powder
Mix all ingredients.
