Sweet & Sour Blue Eye

Name: Sweet & Sour Blue Eye
Cuisine: China
Ingredients: 2 tablespoons tomato sauce (ketchup); 80 g (2¾ oz/½ cup) roughly chopped fresh pineapple; ½ teaspoon sesame oil; 1 small handful of coriander (cilantro) leaves; 2 tablespoons light soy sauce; 4 tablespoons sugar; 4 tablespoons Chinese red vinegar; 2 tablespoons tomato sauce (ketchup); 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; ½ red capsicum (pepper), cut into large dice; ½ green capsicum (pepper), cut into large dice; 125 ml (4 fl oz/½ cup) fresh chicken stock; 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; ½ knob of ginger, peeled and finely chopped; vegetable oil, for deep-frying; 30 g (1 oz/¼ cup) plain (all-purpose) flour; 2 eggs, lightly beaten; ½ teaspoon sea salt; 1½ tablespoons shaoxing; 300 g (10½ oz) blue eye, skin removed and thickly sliced

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

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.

Ingredients

300 g (10½ oz) blue eye, skin removed and thickly sliced
1½ tablespoons shaoxin

Asia
China
Main course

Method

Mix together the blue eye, ½ tablespoon of shaoxing and the sea salt in a bowl and leave to marinate for 30 minutes. Beat the egg and flour with about 2 tablespoons water until you have