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04 August 2014,12:40 by
D.Sumithra

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SINGAPORE FISH

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Starting at the tail end of the fillets, skin them using a sharp knife.
  • Slide the knife back and forth along the length of each fillet, push the fish flesh.
  • Cut the fish into even-sized pieces.
  • Mix together the egg white, corn flour, wine, salt and pepper. Place the fish in the mixture and leave to stand while heating the oil.
  • When the oil is hot, fry a few pieces of fish at a time until light golden brown and crisp. Remove the fish to paper towels to drain, and continue until all the fish is cooked.
  • Heat the oil in the wok and add the onion. Stir-fry the onion for 2 minutes and add the curry powder. Cook the onion and curry powder for a further 2 minutes.
  • Add the juice from the pineapple and mandarin oranges and bring to the boil.
  • Combine the corn flour and lime juice and add a spoonful of the boiling fruit juice. Return the mixture to the wok and cook until thickened, about 2 minutes.
  • Add the fruit, water chestnuts and fried fish to the wok and stir to coat. Heat through 1 minute and serve immediately.

INGREDIENTS

  • 500 grams whitefish fillets
  • 2 egg white        
  • 2 tablespoon corn flour
  • 4teaspoons white wine
  • Salt and pepper
  • Sesame Oil for frying
  • 2 large onion, cut into wedges
  • 2 tablespoon mild curry powder
  • 2 small can pineapple pieces, drained and juice reserved
  • 2 small can mandarin orange segments, drained and juice reserved
  • 2 small can sliced water chestnuts, drained
  • 2 tablespoon corn flour mixed with juice of 1 lime
  • Pinch salt and pepper

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