COOKING FOR ’69 Pineapple Sauce And Fish

Press, Volume CIX, Issue 32166, 9 December 1969, Page 3

COOKING FOR ’69 Pineapple Sauce And Fish

When the Chinese entertain they often prepare as many different dishes as there are guests, giving them a wide variety of foods from which to choose. Because of the difficulty in obtaining some ingredients many Chinese dishes cannot be made in New Zealand. Here is one, however, that may be produced from any kitchen—Fish with Pineapple Sauce. Ingredients given here make enough for four servings. You Will Need: 21b fish fillets. 1 tablespoon and 1 teaspoon soy sauce. 1 teaspoon sesame oil. 1 piece ginger (crushed), salt. 2 tablespoons dry sherry. 2 eggs. • 2 tablespoons cornflour. Vegetable oil for deep frying. 1 small can pineapple pieces2 tablespoons sugar. Pinch salt. 2 teaspoons arrowroot.

Method.—Cut fish into pieces three inches by one inch and marinate for 15 minutes in the following mixture: 1 tablespoon soy sauce, 1 teaspoon sesame oil, pinch salt, the crushed ginger and the dry sherry.

Beat the eggs lightly, add the teaspoon soy sauce and the cornflour to form a thin batter. Dip the fish pieces in this and deep fry until golden brown. Drain and keep hot. Drain the pineapple and boil the juice with the sugar and salt. Blend arrowroot with a little cold water and thicken juice until of pouring consistency. Add pineapple pieces and re-heat. Serve on the fried fish.