- 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 (homemade or store bought)
- 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
- Sweet and Sour Sauce (If using store bought, skip this step)
- 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
- Sweet and Sour Sauce (If using store bought, skip this step): Stir all ingredients together in a medium bowl until the sugar is dissolved. Cover and refrigerate until ready to use. The sauce will keep refrigerated up to 2 weeks. Bring the sauce to room temperature or warm it lightly in a microwave oven before serving.
- Fish: Beat eggs in a wide bowl. Place flour in a separate wide bowl.
- Cut 4 diagonal slashes, about 3/4 inch deep, on both sides of the fish. Rub salt and white pepper into the slashes.
- Dip fish into the egg, drain briefly, then cover in the flour, gently shaking off excess.
- In a wok, stir-fry pan, or large deep skillet, pour 3 inches of oil. Using a deep fry thermometer, heat to 350 degrees F. 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, about 12 to 15 minutes. Using 2 wire strainers, carefully lift fish from hot oil and drain on paper towels.
- Bring sweet-and-sour sauce to a boil in a saucepan. Add pineapple and cook until fruit is heated through, about 1 minute. Add cornstarch mixture and stir until sauce boils and thickens, about 30 seconds.
- Transfer fish to a serving plate. Pour sauce over the fish, garnish with cilantro and bell peppers. Serve.
Tips/TechniquesCopyright: Yan Can Cook, Inc. 2010