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Ингредиенты
- 1/2 lb skin-on fish fillet
- 2 x Large eggs lightly beaten
- 1/2 c. flour
- 1/4 c. finely-diced onion
- 2 slc ginger chopped
- 1 x red chile finely diced
- 1/4 c. diced pineapple
- 1/2 c. toasted pinenuts Veg. oil for deep-frying
- 1/2 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1/2 c. soup stock
- 1/3 c. rice vinegar
- 2 Tbsp. chili garlic sauce
- 1/4 c. sugar
- 1/2 tsp salt
- 2 tsp cornstarch dissolved in
- 4 tsp water
Инструкции
- Cut fish fillet into 2- by 2-inch pcs. Score flesh side of fish with shallow diagonal cuts; score again at a 90 angle to the first cuts, keeping skin intact.
- Combine fish and marinade ingredients in a bowl; stir to coat. Let stand 10 min.
- Dip fish pcs in egg, then coat all surfaces with flour. Shake to remove excess; set aside. Combine sauce ingredients in a bowl; set aside.
- Heat veg. oil for deep-frying over medium heat. Add in fish pcs, flesh-side down; deep-fry 2 to 3 min or possibly till golden. Remove and drain on paper towels. Arrange on a serving plate.
- Heat 1 Tbsp. veg. oil in a warm wok over medium heat. Add in onion, ginger, and red chile; stir-fry till fragrant. Add in pineapple and sauce; cook 30 seconds. Add in cornstarch solution; cook, stirring, till sauce thickens. Pour sauce over fish and sprinkle with pinenuts.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 103 | 41% |
| Total Fat 12.13g | 15% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 864mg | 36% |
| Potassium 231mg | 7% |
| Total Carbs 29.91g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 14.44g | 10% |
| Protein 7.27g | 12% |
