Chinese Seafood Recipes - Fish with Pineapple Recipe

Ingredients

• 450 g/1lb fish fillets

• 2 spring onions (scallions), minced

• 30 ml/2 tbsp soy sauce

• 15 ml/1 tbsp rice wine or dry sherry

• 2.5 ml/1/2 tsp salt

• 2 eggs, lightly beaten

• 15 ml/1 tbsp corn-flour (cornstarch)

• 45 ml/3 tbsp groundnut (peanut) oil

• 225 g/8 oz canned pineapple chunks in juice

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Method:

1. Cut the fish into 2.5 cm/1/2 in strips against the grain and place in a bowl. Add the spring onions, soy sauce, wine or sherry and salt, toss well and leave to stand for 30 minutes.

2. Drain the fish, discarding the marinade. Beat the eggs and corn-flour to a batter and dip the fish in the batter to coat, draining off any excess.

3. Heat the oil and fry the fish until lightly browned on both sides. Reduce the heat and continue to cook until tender.

4. Meanwhile, mix 60 ml/4 tbsp of the pineapple juice with any remaining batter and the pineapple chunks.

5. Place in a pan over a gentle heat and simmer until heated through, stirring continuously. Arrange the cooked fish on a warmed serving plate and pour over the sauce to serve.