2lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)
1 large green pepper (cut into 1” chunks)
1 large tomato (cut into 1” chunks)
1 large onion (cut into 1” chunks)
1 can pineapple chunks (with juice)
Oil (for deep frying)
¼ cup cornstarch
2 cups flour
6 tablespoons vegetable oil
4 teaspoons baking powder
1 teaspoon seasoning salt
1 pinch cayenne pepper
2 cups water
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch
STEP 1: Toss fish with cornstarch in a bowl and coat well. In another bowl whisk together flour, 6 tablespoons of oil, baking powder, seasoning salt, and cayenne pepper.
A little at a time, add 2 cups of water whisking until the batter has become smooth.
Pour batter over the coated fish pieces and stir to coat.
STEP 2: In a deep frying fry fish pieces in batches for 4 minutes or until golden brown.
Drain on paper towels and keep warm in the oven.
STEP 3: In a wok heat a tiny bit of oil.
Stir fry green pepper and onions for 3 minutes.
Remove from pan and set aside.
STEP 4: To make sweet and sour sauce – In the wok mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup.
Bring to a boil and simmer for 10 minutes.
Mix 2 tablespoons of cornstarch in 1/8 cup of juice, pour into the sauce and stir until sauce has thickened.
Add tomatoes and pineapple chunks to the sauce and heat.
STEP 5: In a large serving dish mix fish pieces, sauce and green pepper and onions.
Serve with white rice, according to