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- Fish Cocktails with Chinese Pickle Sauce
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PrintFISH COCKTAILS WITH CHINESE PICKLE SAUCE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Cut fish into 2 cm cubes and roll in corn flour. To make batter, sift flour and salt in a bowl, add eggs, milk, water, and oil and combine well to form a batter.
- Dip fish cubes in batter and deep-fry in hot oil until golden.
- To make sauce, combine ingredients in saucepan. Stir until boiling.
- Spoon sauce over seafood and serve at once.
INGREDIENTS
- 750 grams firm white fish fillets
- Seasoned corn flour
Batter
- 200 grams plain flour
- 1 teaspoon salt
- 4 eggs, beaten
- 200 ml milk
- 200 ml water
- 4 teaspoons Cooking oil
Sauce
- 4 teaspoons tomato sauce
- 1 teaspoon salt
- 4 teaspoons soy sauce
- 750 ml unsweetened pine apple juice
- 200 grams Chinese mixed pickles, sliced
- 100 grams pineapple pieces
- 1 capsicum cut in 1 cm dice
- 4 tablespoons vinegar
- 4 tablespoons corn flour
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