Recipe Database
Imperial Sweet and Sour Fish
Imperial Sweet and Sour Fish
2 lb. whole fish, such as rock fish, snapper, cleaned
1 tsp. salt
1/4 tsp. white pepper
2 eggs
2 c. all purpose flour
vegetable oil for deep frying
1 1/2 c. sweet and sour sauce (see attached recipe) or a store bought one
1 mango, peeled, pitted and cut into small cubes
1/2 c.chopped pineapple
1/2 tsp. cornstarch dissolved in 1 tsp. water
1 tsp chopped cilantro
1 Tbl. chopped red bell pepper
1 Tbl. chopped yellow pepper

To prepare the fish: cut 4 diagonal slashes about 3/4 inch deep into both sides of the fish.Rub the salt and pepper into the slashes of the fish. Beat the eggs in a wide bowl. Dip the fish into the egg draining briefly, then dredge in flour shaking off the excess. In a stir fry pan or a large deep skillet pour oil to a depth of 3 inches and heat to 350. Carefully lower the fish into the hot oil. Use a ladle to carefully and continuously pour hot oil over the top of the fish. Deep fry until the fish is cooked, 12 to 15 minutes. Using 2 wire strainers carefully lift the fish from the hot oil and drain on paper towels. Bring the sweet and sour sauce to a boil in the saucepan. Add the mango and pineapple and cook until fruit is just heated thru, about 1 minute. Add the cornstarch and cook stirring until the sauce boils and thickens, about 30 seconds. Transfer fish to serving plate. Pour the sauce over the fish and garnish with cilantro and red and yellow peppers.