Sweet and Sour Fish with egg fried rice.
The perfect combination of sweet and sour brings this dish together in a slightly sticky sauce that coats the crispy fried fish. Serve with a bowl of egg fried rice.
Ingredients
- 350 g White fish fillet
- 3 tbsp cornstarch
- 1 red pepper diced
- 1 yellow pepper diced
- 1 large onion quartered
- 1/2 cup tinned pineapple chunks
- 1 bunch spring onions sliced diagonally
- vegetable oil for frying
- sea salt and cracked black pepper
- Steamed rice cooled
- 2 eggs beaten
For the sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 3 tbsp sugar
- 3 tbsp vinegar
- Pineapple juice from the tin
- 1 tsp cornstarch
- water
Instructions
- Prepare the fish: Cut the fish fillet into 5cm pieces. Pat dry with kitchen paper on both sides and season with salt and pepper. Coat the fish in cornstarch and remove the excess.
- Fry the fish: Heat a cup of vegetable oil in a wok and fry the fish for 2 minutes on each side. Fry a few pieces at a time to ensure the fish remains crispy. Set aside on kitchen paper to drain the excess oil.
- Stir-fry vegetables: Using the same pan, discard the excess oil and leave the equivalent of 1 tbsp oil in the pan. Add the onions and peppers, and stir fry for 5 minutes. Add the sugar to coat the vegetables.
- Make the sauce: Mix the vinegar with the soy sauce and oyster sauce. Add to the pan followed by the pineapple chunks and juice. Next mix 1 tsp of cornstarch in 2 tbsp water and pour in the sauce. This will thicken it. Cook for another 3 minutes until thickened. Season with salt and pepper.
- Make egg-fried rice: In a frying pan add some oil and fry the eggs. Season with salt and pepper, and break the eggs with your spoon. Add the steamed rice to the pan and stir well. Make sure the rice is cooled so it does not stick to the pan.
- Serve: Carefully place the fish in the sauce and stir gently. Sprinkle the spring onions and serve with the egg fried rice.
Notes
Cooled steamed rice: Before making egg-fried rice, cook the rice well in advance to allow it to cool before stir-frying it. You can cook it and store it in the fridge until you need it. This will ensure that the rice is hard enough and will not break easily when stir-frying.
Tinned pineapples v/s fresh: In this recipe I have used tinned pineapples rather than fresh so the juice can be used in the cooking. The pineapple has been preserved in its own juices, meaning less sugar needs to be used to make the sauce. You can use fresh pineapples with a little more sugar to get the right balance of flavours. Add the pineapples when stir-frying your vegetables as they will need more time to cook. Stir-fry until slightly caramelised for best flavour and texture.