Easy Sweet and Sour Sauce

By The Woks of Life · 45 min

Ingredients

Instructions

1. Pat the cod cubes dry. Heat 3 cups canola oil in a small pot to 380°F (193°C). Test with a drop of batter: it should rise to the surface and turn only very light golden.
2. Mix the flour, baking powder, cornstarch, salt, turmeric and white pepper. Just before frying, stir in the sesame oil and cold seltzer until smooth.
3. Dip each fish cube in the batter, letting excess drip off. Fry in small batches, one piece at a time so they don't stick, for 3-4 minutes or until golden brown.
4. Drain the fried fish on a rack set over a baking sheet. Repeat until all the fish is fried.
5. Heat 2 teaspoons of the frying oil in a wok or skillet over high heat. Stir-fry the red onion and peppers for 30 seconds, then stir in the ketchup and fry 20 seconds more.
6. Add the pineapple chunks, pineapple juice, red wine vinegar, water, salt and sugar. Simmer gently for 2 minutes.
7. While the sauce still simmers, slowly stir in the cornstarch slurry until it coats a spoon.
8. If the fish has gone soft, refry it in oil heated to 400°F for 30 seconds, in larger batches.
9. Toss the fish into the sauce and fold 3 or 4 times until lightly coated. Serve immediately.

Summarized from The Woks of Life's video. Watch it for the details.

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