Sweet 'n sour fish

Recipe from: 3/9/1989 12:00:00 AM
Ingredients 21
Servings 6
Time

Ingredients

  • BATTER
  • 140
    g
    self-raising flour
  • pinch salt
  • 150
    ml
    cold water
  • 15
    ml
    oil
  • 2
    egg whites
  • SAUCE
  • 100
    g
    baby carrots, halved
  • 1
    green pepper, cut into strips
  • 75
    g
    seedless raisins
  • 1
    chicken stock cube
  • 500
    ml
    boiling water
  • 25
    ml
    vinegar
  • 15
    ml
    soy sauce
  • 45
    ml
    chutney
  • 25
    ml
    brown sugar
  • 25
    ml
    tomato juice
  • 15
    ml
    cornflour
  • 600
    g
    hake fillets, cubed
  • salt and pepper
  • oil for deep-frying
 

Method

 
Sift the flour and salt together. Mix the water and oil and add to the dry ingredients. Mix to form a smooth batter. Allow to stand for one hour. Beat the egg whites just before use and fold into the batter. In a saucepan, add the carrots, green pepper, raisins and stock to the boiling water and cook until the carrots are just tender. Add the remaining ingredients, except the cornflour and simmer slowly. Thicken with the cornflour and simmer until cooked. Set aside. Season the fish cubes with salt and pepper and dip in the batter. Heat sufficient oil in a saucepan and when hot place the fish cubes in it. Fry until golden brown, remove from the oil, and drain on kitchen towelling. Arrange layers of fish and sauce in a shallow dish and serve immediately with rice.
 

Read more on: fish/seafood  |  deep-fry
 

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