Very simple to make — you just deep-fry the fish, make the sauce and toss it all together.
I was never a big fan of sweet and sour fish at restaurants, but there is something nice about it when the fish is spanking fresh and the pineapple isn’t tinned.
Mix together the blue eye,
Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F). Dip the fish in the batter and carefully drop into the wok in batches, deep-frying until golden, then remove and drain on paper towel. Pour the oil from the wok and wipe clean.
Reheat the wok with
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