Haole' Fish

Course : Fish
Serves: 4
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3 cups peanut oil
1 large egg
1/3 cup flour
1 teaspoon kosher salt
1/4 teaspoon pepper
1 pound sole fillet
2 medium scallions
1 cloves garlic
6 ounces water chestnuts
2 teaspoons soy sauce
2 teaspoons cornstarch
16 ounces canned pineapple chunks in j
2 teaspoons vinegar

Preparation / Directions:

pour oil into wok; heat till almost smoking, about 425f. while oil is heating, combine egg, flour, salt and pepper in a bowl to form a batter. dip fish fillets into batter. carefully add fish and deep-fry until golden brown, about 5 minutes. remove and drain on tempura rack or absorbent paper towels. carefully remove all but 1 t of oil from wok. add scallions, garlic and water chestnuts and stir-fry 1 minute. push up sides of wok. combine remaining ingredients. pour mixture into wok and simmer, stirring constantly until mixture thickens, about 1 minute. stir in vegetables and heat. pour over fish.


Nutritional Information:

1601 Calories (kcal); 165g Total Fat; (91% calories from fat); 24g Protein; 11g Carbohydrate; 101mg Cholesterol; 749mg Sodium

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