Baked Fish in Sweet and Sour

A simple but delicious cake recipe:

– Other fish 1 small small e can of pineapple in pieces Some coriander oriander Some pepper Pepper.

Mix the flour, cornstarch, salt, baking powder, turmeric and water to make a batter that has the consistency of a pancake batter. Whip the egg whites until stiff, stir a little of them into the batter, then gently fold in the rest. Cut the fish into bite-sized pieces – it works better frozen! Clean the spring onions and cut them into pieces about 2 cm long. Cut the carrot and mushrooms into thin slices, the bell bell pepper into fine strips, chop the ginger. Blanch (scald) the tomatoes with boiling water, peel and, after removing the seeds, dice the pineapple and prepare a seasoning sauce with the pineapple juice, soy sauce, vinegar, sherry, honey, tomato ketchup and cornstarch. Season strongly with coriander and freshly ground pepper.

Heat the oil until very hot and cook the carrots, spring onions, ginger, peppers, mushrooms and peas for 2 minutes, stirring constantly. Pour in the clear soup, add the chopped garlic or garlic from the press and cook again briefly, stirring constantly.

Stir the seasoning sauce once more, add to the vegetables and let it boil until the sauce thickens. Remove from heat and carefully fold in the pineapple chunks and diced tomatoes.

Keep warm.

Frit

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