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Sweet And Sour Pinecone Fish

  • Yield: 4 to 6 servings


  • 1 firm white fish fillet (about 1/2 pound) with skin intact, such as striped bass or mullet, about 1-inch thick
  • 2 eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • Cooking oil, for deep-frying
  • 1/2 small onion, diced
  • 1/4 cup diced pineapple
  • 1/2 cup toasted pine nuts
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • SAUCE:
  • 1/3 cup rice vinegar
  • 1/4 cup chicken broth
  • 1/4 cup ketchup
  • 2 tablespoons chili garlic sauce
  • 1/2 teaspoon grated ginger
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch


  • Score skinless side of fish with shallow diagonal cuts; score again at a 90 degree angle to the first cuts. Cut fillet into 3 inch squares.
  • Combine marinade ingredients in a bowl and add fish; turn to coat. Let stand for 10 minutes.
  • Combine sauce ingredients in a bowl; set aside.
  • Dip fish squares in egg, drain briefly, then coat with flour. Shake to remove excess.
  • Heat oil in a wok to 375 degrees F. Deep-fry fish, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Keep warm.
  • Place another wok over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion; cook, stirring, until softened, about 10 seconds. Add pineapple and sauce and cook, stirring, until sauce thickens, about 1 minute.
  • To serve, arrange fish on a serving plate. Pour sauce over fish and sprinkle with pine nuts.