Ingredients:
1 lb dory fillets or 1 lb similar fish
1 egg whites
1 teaspoon cornstarch
1 teaspoon salt
2 tomatoes, cut into 8
1 onions, cut into 12 wedges
1 green peppers, thinly slices
1 red chili peppers, deseeded and thinly sliced
1/2 cup drained pineapple chunks
1 tablespoon minced gingerroot
3/4 cup chicken broth
1 tablespoon light soy sauce
1 tablespoon rice wine
3 -4 tablespoons ketchup
3 tablespoons rice vinegar
3 tablespoons sugar
1 tablespoon cornstarch, dissolved in
2 tablespoons water
Directions:
Marinade the fish in the egg white, cornstarch and salt for about 15 minutes (mix well; best using fingers).
Deep-fry until golden brown, then drain on paper towels.
Fry ginger in 2 tbsp oil for 30 seconds. Then add the onions, green pepper, chilli and pineapple cubes. Saute well. Add tomatoes and saute for 40 seconds.
Add the sauce mix (all the ingredients mixed together) and pour inches Boil and then add cornstarch and water mix. Let it boil and thicken a bit.
Take off the heat and toss fish in, coating it well.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.