Wineshark Cooking Class - Sweet and Sour Fish 糖醋魚塊

Ingredients (for 4):

• Fish fillet - 4 pieces
• Canned pineapple - 1 small can
• Green bell pepper - 1
• Red bell pepper - 1
• Salt - 1 tsp
• Red sugar - 4 tbsp
• Red vinegar - 4 tbsp
• Tapioca starch - 2 tbsp
• Oil - 1 tbsp

Procedures:

1. Cut the green and red bell pepper into chunks.

2. Cut the fish fillet into big pieces, and marinate with salt for 15 minutes.

3. Mix the red sugar and red vinegar together.

4. Cut the canned pineapple into chunks.

5. Add the tapioca starch to the fish with another 4 tbsp of water. Mix well.

6. Deep-fry or pan-fry the fish fillet to nearly done, then remove.

7. Heat the wok with oil, then pour in the mixture of red sugar and vinegar. Turn to low heat and bring to boiling.

8. Add the fish fillet in. Stir well to coat the fish with the sauce.

9. Add in the bell pepper. Stir well.

10. Add in the pineapple Stir well.

11. Continue to stir fry until the sauce has dried up, then serve.