Chinese Seafood: Singapore Fish Recipe
- 1lb white fish fillets
- 1 egg white
- 1 tbsp cornstarch
- 2 tsps white wine Salt and pepper
- Oil for frying
- 1 large onion, cut into 1/2 inch thick wedges
- 1 tbsp mild curry powder
- 1 small can pineapple pieces, drained and juice reserved, or 1/2 fresh pineapple, peeled and cubed
- 1 small can mandarin orange segments, drained and juice reserved
- 1 small can sliced water chestnuts, drained
- 1 tbsp cornstarch mixed with juice of 1 lime
- 2 tsps sugar (optional)
- Pinch salt and pepper
- #The cuisine of Singapore was much influenced by that of China. In turn, the Chinese introduced ingredients like curry powder into their cuisine.# Starting at the tail end of the fillets, skin them using a sharp knife.
- Slide the knife back and forth along the length of each fillet, pushing the fish flesh along as you go.
- Cut the fish into even-sized pieces, about 2 inches square.
- Mix together the egg white, cornstarch, wine, salt and pepper. Place the fish in the mixture and leave to stand while heating the oil.
- When the oil is hot, fry a few pieces of fish at a time until light golden brown and crisp. Remove the fish to paper towels to drain, and continue until all the fish is cooked.
- Remove all but 1 tbsp of the oil from the wok and add the onion. Stir-fry the onion for 1-2 minutes and add the curry powder. Cook the onion and curry powder for a further 1-2 minutes. Add the juice from the pineapple and mandarin oranges and bring to the boil.
- Combine the cornstarch and lime juice and add a spoonful of the boiling fruit juice. Return the mixture to the wok and cook until thickened, about 2 minutes. Taste and add sugar if desired.
- Add the fruit, water chestnuts and fried fish to the wok and stir to coat. Heat through 1 minute and serve immediately. #TIME# Preparation takes about 25 minutes, cooking takes about 10 minutes. #VARIATION# Chicken may be used in place of the fish and cooked in the same way. Garnish with Chinese parsley leaves if desired. #SERVING IDEA# Serve with plain rice, fried rice or cooked Chinese noodles.