Excellent way to add taste and acidity to fish.
- 1 kg fish, cut into 2 cm cubes
- 1 canned pineapple ring or half fresh pineapple
- 1 green pepper
- 1 red pepper
- 3 cups of oil for deep frying
- 1 small bowl of cornstarch (or flour)
- 1 egg
- 1 root ginger, finely chopped
- 1 spring onion, finely chopped
- 1 garlic cloves, finely chopped
- 1 teaspoon salt
- 1 root ginger
- 1 spring onion white
- 1 tablespoon boiling hot water
Sweet and Sour Sauce
- 2 tablespoons tomato ketchup
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon cornstarch (or flour)
- 2 teaspoons white wine
Make ginger-onion water: Cut ginger and spring onion whites into small sections and soak in a small bowl with hot water.
Add fish cubes in a large bowl. Add salt and ginger onion water. Press firmly so that fish cubes absorb the water completely. (Do not add all the water once, instead add in batches). The amount of water needed depends on the fish you are using. Stop adding water when the fish cubes are watery. Set aside to marinade for around 10 minutes.
Cut the pineapple into cubes; If using fresh pineapple, soak the cubes in salted water for around 30 minutes. Transfer out and drain.
Beat egg in a small bowl; add cornstarch in a plate. Roll the fish cubes in the egg liquid firstly and then in the cornstarch. Coat each cubes one by one.
Heat up enough cooking oil for deep-frying. When the oil just began to have movements on the surface, put the fish pieces to deep fry until golden brown. Move out and drain the oil.
Add all the ingredients for sweet and sour sauce together and mix in a bowl.
Pour extra oil out and leave around 1 tablespoon of cooking oil in wok. Add round pepper pieces, garlic, ginger and spring onion whites in to stir-fry until slightly soft.
Add pineapple cubes as well as the sweet and sour sauce in. Bring the sauce to a boiling.
Return deep-fried pineapple in; do a quick stir-fry so that each cube can coated with the sauce evenly.
Transfer out and enjoy!