Eva Pau's sweet and sour fish recipe

Eva Pau's Asian Kitchen airs Wednesdays at 8:30pm on RTÉ One.

Ingredients

Serves 2 people

  • 300g firm white fish (cut into 1 ½ inch pieces)
  • 1 egg white
  • 30g plain flour
  • 30g cornflour
  • ½ tsp salt
  • ⅓ tsp white pepper
  • 8g fresh ginger
  • 1 small white onion, chopped into medium chunks
  • ½ green pepper, chopped into medium chunks
  • ½ red Pepper, chopped into medium chunks
  • 1 carrot sliced
  • 100g tinned pineapple chunks
  • 2 tbsp of groundnut oil (or oil if your choice), and extra oil for shallow frying the fish
  • 1 scallion, finely chopped for garnish


Sauce:


Method

  • Place the fish pieces into a bowl, add the egg white and season with the salt and white pepper. Set aside.
  • In a medium sized bowl, mix together all the sauce ingredients, set aside.
  • Fill a medium sized wok pan with oil that reaches about 1 and ½ inch above the base. Heat it until ready to fry.
  • Mix the plain flour and cornflour together. Coat each piece of fish with the flour mix and add them into the hot oil and shallow fry each side for approximately 3-4 minutes until cooked and golden. Set aside.
  • In a wok pan, add 2 tbsp of groundnut oil or an oil of your choice, add the ginger, onion, carrot, green and red pepper, stir fry for 3 minutes and then add the pineapple and sauce. Stir fry for 1 minute. If you would like the sauce thicker, turn down the heat and add in some potato starch slurry.
  • Add the fish and mix well, coating it with the sauce. Sprinkle some scallion for garnish. Ready to serve.