Try this Sweet and Sour Fish recipe, or contribute your own.
Suggest a better descriptionSome cooks are surprised to see ketchup used in Chinese cooking. They might be less surprised if they knew that the name (and the condiment) came from Asia in the first place. "Ketjap" (or "kecap", both pronounced the same) is a Malay word meaning "seasoned Sauce." Preparation: Sprinkle fish with salt and pepper and set aside. Combine sweet and sour sauce ingredients in a medium bowl and set aside. Place flour, egg and cornstarch in separate bowls. Coat each piece of fish with flour, shaking off excess. Dip fish in egg, then dredge with cornstarch. Set aside for 10 minutes. Cooking: Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 360 deg.F. Add fish,a few pieces at a time, and cook for 4 minutes or until golden brown. Lift out and drain on paper towels. Keep warm in a 200 deg.F oven while cooking remaining fish. Bring sauce to a boil over medium-high heat. Add carrot and green onion and cook for 30 seconds. Add cornstarch solution and cook, stirring until sauce boils and thickens. Pour sauce on a platter. Arrange fish over sauce and serve immediately. Source: A Wok For All Seasons by Martin Yan Posted by Charles Walstrom 7/92
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 202 | ||
Calories from Fat: 4 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 1452mg | 50 % | |
Potassium 214.6mg | 6 % | |
Total Carbohydrate 48.6g | 14 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 48g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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