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Saturday, December 11, 2010

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.

  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.     

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