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:
- 100ml sugar
- 100ml rice vinegar
- 100ml ketchup
- 100ml pineapple syrup from the tinned pineapple or pineapple juice
- 1 tsp potato starch/cornflour mixed with 2 tbsp cold water
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.
