Singapore Fish

Singaporean cuisine is heavily influenced by Chinese cuisine.Conversely, people in Singapore include some herbs such ascurry spice in Chinese cuisine like Singapore Fish.You can prepare it in 20-25 minutes and cooking at 10 minutes.You can add chiken as alternate than fish.You also can serve with rice,fried rice,or boiled noodle.


Ingredients:

1. 450 g white fish
2. 1 egg white
3. 1 tablespoon cornstarch
4. 2 tablespoons white wine
5. Salt and pepper powder
6. Oil for frying1 large onion, sliced 1 cm
7. 1 tablespoon curry powder
8. 1 small can of canned pineapple, drain and set aside the juice, or 1 / 2 fresh pineapple, peeled and diced
9. 1 small can mandarin oranges, drained, reserving juice
10. 1 can water chestnuts, drained
11. 1 tablespoon cornstarch mixed with water 1 lime
12. 2 tsp sugar (optional)
13. A little salt and pepper 

Cooking Directions:

1. Dispose of fish skin with a sharp knife, starting from the tip of its tail.Peel fish from back to front and vice versa.
2. Cut fish into pieces the same size, approximately 5 cm square.
3. Mix with egg white, cornstarch, wine, salt, and pepper. Marinate the fish with this mixture, let stand for 5 minutes.
4. Heat oil in a skillet, put a few pieces of fish and fry until brown and crisp. Remove and pat dry with kitchen paper. Fry remaining fish until exhausted.
5. Remove oil from wok, leaving 1 tablespoon onion and saute for 1-2 minutes. Put curry, and cook for 1-2 minutes. Enter the pineapple juice and orange juice, bring to a boil.
6. Mix cornstarch with lemon juice, add a spoonful of the boiling fruit juice, stir well and pour into skillet. Cook for 2 minutes until sauce thickens. Taste, add sugar if desired.
7. Add pineapple, oranges, water chestnuts, and fried fish into the skillet. Stir until well blended. Cook for 1 minute, remove and serve immediately.