The Sweet and Sour Fish My Dad's Made 100,000 Times

Ingredients

• 16 oz sole fish filet
• 2 teaspoon salt
• 2 oz pineapple
• 2 oz onion
• 2 oz red bell pepper
• 12 oz corn oil
• 1 teaspoon oil
• 3 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 4.5 tablespoon ice water
• 1 teaspoon oil
• 3 tablespoon rice wine vinegar
• 4 tablespoon ketchup
• 6 tablespoon sugar
• 2 tablespoon water
• 1 tablespoon sugar
• 1 teaspoon potato starch
• 1 tablespoon water
• 1 tablespoon cornstarch
• 0.33 teaspoon white pepper
• 1 egg yolk

Instructions

1. 1

   Prep fish: Cut the tail end off of the fish. Then, going with the grain, divide the rest of the filet into four 2-inch wide pieces. Slice each piece at an angle across the grain into four 1-inch wide pieces.

2. 2

   Prep pineapple & veggies: Cut the pineapple into large chunks. For step-by-step instructions, check out our video and blog on How to Cut a Pineapple.

3. 3

   Prep batter: To a bowl, add the all-purpose flour, cornstarch, baking powder, salt and ice water in a bowl. Mix to thoroughly combine. When the consistency is right, add the oil and mix again.

4. 4

   Prep sauce & slurry: Make the sauce. To a small bowl, add the rice wine vinegar, ketchup, sugar and water. Mix to thoroughly combine.

5. 5

   Marinate fish: Rinse and dry the fish three times, then drain.

6. 6

   Fry fish & veggies: Heat a wok on high. When the middle of the wok is starting to turn white and smoke, pour the oil into the wok.

7. 7

   Finish dish: Pour the sweet and sour sauce into the wok and turn the heat to medium-low. Add a bit of water here to “rinse” the sauce off the bowl and pour it into the wok.