Sweet-and-Sour Sole
- Low calorie
- Low carb
Sun Sui Wah Seafood Restaurant is an award-winning Richmond, B.C., destination for high-end traditional Hong Kong–style cooking. From amazing fresh seafood to their signature squab (the chef hails from Hong Kong's most famous pigeon restaurant in Shatin), the food is fabulous. Here is a simple homestyle fish dish from the restaurant. The recipe calls for Cantonese sweet-and-sour pickles (available at Chinese grocers), but bread-and-butter pickles make a good substitute.
Ingredients
- 2 cups (500 mL) vegetable oil
- 1/4 cup (60 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1 egg, lightly beaten
- 10 oz (300 g) sole fillets
- Quarter Spanish onion or sweet onion, sliced
- 1/2 cup (125 mL) chopped sweet-and-sour pickle
- 1/4 cup (60 mL) each chopped sweet red and green pepper
- Sauce:
- 1/3 cup (75 mL) chicken stock or water
- 1 tsp (5 mL) cornstarch
- 1 tsp (5 mL) granulated sugar
- 1 tsp (5 mL) rice vinegar
- 1/2 tsp (2 mL) ketchup
- 1/4 tsp (1 mL) salt
- Pinch white pepper
Preparation
Sauce: In bowl, whisk together stock and cornstarch until smooth; whisk in sugar, vinegar, ketchup, salt and pepper until sugar is dissolved. Set aside.
In wok, heat oil over high heat. In shallow bowl, mix together flour and salt. In separate bowl, place egg. Coat fish in flour, then dip into egg. Fry fish, turning once, until golden brown, 6 to 7 minutes. Remove with slotted spatula; drain on paper towels.
Remove all but 1 tbsp (15 mL) oil from wok, reserving 1 tbsp (15 mL); fry onion over high heat until soft, about 2 minutes. Place on serving platter and top with fish. Add reserved oil to wok; stir-fry pickles and peppers for 30 seconds. Pour in sauce mixture; stir-fry until thickened, about 20 seconds. Pour over fish.
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