500 g of fish fillets
2 eggs
1/2 cup of wheat flour
Oil for frying
1/3 cup of white vinegar
1/2 cup of water
4 tablespoons of cornstarch
1/2 cup of sugar
3 tablespoons of soy sauce
1/4 teaspoon of grated ginger
1/2 teaspoon of salt
1 cup of pineapple chunks
1 large bell pepper, diced
500 g of fish fillets
2 eggs
1/2 cup of wheat flour
Oil for frying
1/3 cup of white vinegar
1/2 cup of water
4 tablespoons of cornstarch
1/2 cup of sugar
3 tablespoons of soy sauce
1/4 teaspoon of grated ginger
1/2 teaspoon of salt
1 cup of pineapple chunks
1 large bell pepper, diced
Cut the fish fillets in half lengthwise and then into 3- or 4-cm pieces
Fry an egg and mix it with flour to create a batter using about 3 tablespoons of water
Dip the fish pieces into the batter and fry them in hot oil for about 4 minutes, then set aside
In a pan, combine white vinegar, water, and cornstarch, whisking until dissolved
Cook over medium heat for 1 minute, stirring constantly
Add sugar, soy sauce, ginger, salt, pineapple, and bell pepper
Bring to a simmer and cook for 5 minutes
Serve with white rice.
