Ingredients:
-
For Chilean sea bass
- 2 pieces 3/4” (2 cm) thick frozen Chilean sea bass, about 1 lb (0.5 kg);
- 1/2 cup all purpose flour;
- 1 egg;
- 1/4 teaspoon white pepper powder;
- 1/4 teaspoon sea salt;
- 1/2 cup (120 ml) vegetable oil;
- 1 green scallion for decoration.
-
For sweet and sour sauce
- 2 tablespoons vegetable oil;
- 1 shallot, thinly slice, about 2 tablespoons;
- 1 cup canned pineapple in juice;
- 1/4 cup (60 ml) canned pineapple juice;
- 1/4 cup ketchup;
- 2 tablespoons Japanese vinegar.
-
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup water.
Recipe:
Serving for 2
For Chilean sea bass
- Defrost Chilean sea bass, allow time for it to totally defrost;
- Wrap with paper towel to get rid of water;
- Flavor flour with white pepper and salt;
- Beat 1 egg in a bowl;
- Cover Chilean sea bass in a bed of flavered flour;
- Put in egg and back to flour for extra coverage;
- Add 1/2 cup vegetable oil in a heavy sauce pan over a medium high heat;
- Place fish in when oil gets hot;
- Don’t put too many in at one time, oil temperature will drop;
- Turn when edges start to brown, about 2 minutes on each side;
- Take them out, place on paper towel to get rid of excess oil;
- Top with sweet and sour sauce, serve immediately.
For sweet and sour sauce
- 1 tablespoon vegetable oil in a heavy sauté pan over medium high heat;
- Add shallot and cook till soft and translucent;
- Mix ketchup and Japanese vinegar;
- Add pineapple and then the ketchup mixture;
- Adjust consistence with pineapple juice;
- When it comes to a boil add well-mixed thickening sauce;
- It is done when it boils back and thickens;
- Taste to adjust with sugar, if needed;
- Go well with shrimps, pork chops, chicken and fish.