Chinese-style fish in sweet and sour sauce
Description
The recipe won't take much time. This Chinese-style sweet and sour fish recipe, like many other Chinese dishes, is traditionally prepared in a wok, but a deep pot with thick bottom, a casserole dish, or a high-sided skillet will work just as well. It's best served with rice—its neutral flavor perfectly complements the spicy, aromatic fish! And don't forget to prepare some drinks in advance—I assure you, you'll need them. By the way, you can use either white or red fish for this dish; if you choose red fish, it will instantly turn this everyday meal into a festive one. It's an ideal choice for a Chinese-style party. Serve hot.
Instructions
- 1
Step 1
Prepare the sauce: dissolve the starch in a small amount of water, then add vinegar, soy sauce, sugar, tomato paste, and the remaining water. Cook over low heat until thickened.
- 2
Step 2
Separate the fish fillet from the bones and skin. Cut into small pieces.
- 3
Step 3
Coat in flour and quickly fry in hot oil.
- 4
Step 4
Peel the ginger and slice it.
- 5
Step 5
Pepper too.
- 6
Step 6
Peel the onion and garlic, chop and sauté in the oil remaining after cooking the fish for 2-3 minutes. Add ginger and cook for a few more minutes. Add the pepper, mix well.
- 7
Step 7
Add the pineapple and fish last. Mix, let it marinate, then pour in the sauce. Cook under the lid for a few more minutes.
- 8
Step 8
Chinese-style sweet and sour fish is ready!