John Myers
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Pollack Fillet Sweet and Sour
The perfect pollack fillet sweet and sour recipe with a picture and simple step-by-step instructions.
Sweet and sour sauce
- Salt
- 1 tbsp Soy sauce light
- 1 tbsp Rice wine
- 1 Egg
- 5 tbsp Potato starch
- 500 ml Sunflower oil
- 5 tbsp Pineapple juice
- 1 tbsp Potato starch
- 4 tbsp Water
- 3 tbsp Rice vinegar
- 1 tbsp Soy sauce
- 2 tbsp Brown sugar
- 1 pinch Salt
- 3 tbsp Tomato ketchup
vegetables
- 1 Onion
- 1 Clove of garlic
- 1 Red peppers
- 4 Discs Pineapple
- 2 tbsp Peanut oil
- Wash the fish, pat dry, cut into bite-sized cubes and place in a bowl. Lightly salt the fish, drizzle with soy sauce and rice wine and mix well. Let it steep for about 1 hour. Whisk the egg, add and stir well.
- Dissolve 1 tablespoons of cornstarch in 4 tablespoons of water. Mix in the pineapple juice, rice vinegar, sugar, salt, soy sauce and ketchup.
- Peel the garlic and onion. Finely chop the garlic, cut the onion into strips. Clean and wash the peppers and cut into fine strips. Cut the pineapple into pieces.
- Heat the peanut oil in a pan. Fry the paprika in it. Add the garlic and onion, stir-fry over a medium heat for about 2 minutes. Fold in the pineapple pieces and stir in the sauce. Bring to the boil slowly, stirring constantly.
- Put the cornstarch on a plate. Wrap each piece of fish in potato flour all around. Heat the oil in a large saucepan to 180 ° C. Fry the fish cubes in portions for 3-4 minutes. Remove, drain and serve with the sweet and sour sauce. Jasmine rice tastes good with it.
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