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Ingredients
- 1 lb. fish
- Cornstarch
- 1/2 c. flour
- 1 egg
- 1/2 c. water
- Salt
- Oil for deep frying
- 1/3 c. brown sugar
- 1/3 c. vinegar
- 1/2 c. pineapple chunks
- 1/2 carrot (shredded)
- 2/3 c. sweet pickles
- 1 tomato, cut in wedges
- 1 1/2 tbsp. cornstarch dissolved in 1/2 c. water
Directions
- Cut fish into pieces 2 x 1. Dredge in cornstarch and allow to dry slightly on waxed paper. Make batter of 1/2 cup flour, 1 egg, 1/2 cup water, and salt.
- In separate small pot dissolve brown sugar and vinegar over medium heat. Stir up cornstarch in 1/2 cup water; add to pot and stir thoroughly. Add remaining ingredients. Cook 3-5 minute until sauce is clear, not cloudy. Reserve.
- Fill iron skillet or wok half full with oil. (I use less.) Turn heat very high. The oil must be very hot. Place 8-10 pieces of fish in batter. Use fork and place fish in hot oil. Cook 2 minutes each side.
- Remove to towel and cook more. Repeat until all the fish is cooked. Serve over brown rice, then sauce on top with soy sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1127g | |
| Calories 1169 | |
| Calories from Fat 146 | 12% |
| Total Fat 16.29g | 20% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 476mg | 159% |
| Sodium 854mg | 36% |
| Potassium 2466mg | 70% |
| Total Carbs 151.66g | 40% |
| Dietary Fiber 8.1g | 27% |
| Sugars 80.57g | 54% |
| Protein 97.49g | 156% |
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