Ingredients:

• White fish (Snapper, tuna, swordfish, sea bass), raw, cut into strips

• Panko (Japanese Bread Crumbs)

• Cooking oil for deep frying

(Batter)

• 1 cup flour

• 1/4 cup cornstarch

• 1 egg yolk

• 1 1/3 cup ice water

Recipe

1. Add flour, cornstarch, egg yolk and ice water together, just prior to coating fish.

2. Bowl 1 = flour     Bowl 2 = batter     Bowl 3 = panko    Wok = hot oil 350 degrees

3. Dip fish in flour à batter à panko à then deep fry until golden brown (3-5 min)

4. Drain on paper towel

Hints:

• A cold batter is better because it reacts explosively with the oil

• Panko leaves a nice, light texture when fried

• Dredging fish (or vegetables) in flour helps the batter stick

Sweet and Sour Sauce

• 15.25 oz can pineapple chunks

• 1/4 cup brown sugar

• 1/4 cup catsup

• 1/4 cup soy sauce

• 3 tbsp. Vinegar

• 3 tbsp. Dry sherry or orange juice

• 2 tbsp. Cornstarch

• 1-2 tbsp. Cooking oil

• 1 medium green bell pepper, cut into 3/4 inch pieces

Recipe

1. Drain pineapple juice, reserving 3/4 cup

2. Add brown sugar, catsup, soy sauce, vinegar, dry sherry or OJ and cornstarch

3. Stir-fry green bell pepper until tender

4. Remove bell peppers, set aside with pineapple

5. Add sauce to wok, bring to a boil, allow to thicken

6. Add bell peppers and pineapple

7. Add chili sauce if desired

Back to Internet Cafe | Main Cooking Page | Home