SWEET AND SOUR FISH WITH PINEAPPLE RECIPES

Steps:

• Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
• Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
• For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
• Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.

Steps:

• Soak the spring onion in cold water until it curls. Score the sides of the fish at about 3 cm intervals. Season with salt. Lightly coat in flour. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles. Cook the fish in the oil for 10-15 minutes, turning regularly, or until golden and crisp. While the fish is cooking, make the sweet & sour sauce. Heat one tablespoon of vegetable oil in a wok or large frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Then add the pineapple and stir-fry for half a minute. Turn the heat down to medium and add the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice. Simmer for 2 minutes until the sugar has dissolved. Add the corn flour mixture to the sauce and simmer for a further half a minute to thicken. Turn the heat off but keep the sauce warm in the pan. When the fish is golden, carefully transfer it to a paper towel. Allow the oil to drain and then place the fish on a serving platter. Warm the sauce if it has cooled. Pour the warm sauce over the fish and top with spring onion curls. *NOTES: I have a regular-sized carbon-steel Asian wok and I used a 1kg fish.