👨‍🍳 作り方

1. 1

   Prepare the fish: Cut the fish fillets into bite-sized pieces. Season with salt and pepper. In a bowl, toss the fish pieces with cornflour until evenly coated.

   💡 プロのコツ: Ensure the fish is patted dry before coating for better adhesion.
2. 2

   Fry the fish: Heat vegetable oil in a large skillet or wok over medium-high heat. Carefully add the coated fish pieces and deep-fry until golden brown and crispy on all sides. Remove the fish with a slotted spoon and drain on paper towels.

   ⏱️ 5-7 minutes
3. 3

   Prepare the vegetables: If not already done, cut the onion, bell peppers, and carrots into desired shapes. Lightly sauté the carrots and bell peppers in a separate pan for a few minutes until slightly tender-crisp, or steam them briefly.

   💡 プロのコツ: Sautéing or steaming vegetables ensures they are tender but still have a slight bite.
4. 4

   Make the sweet and sour sauce: In a clean saucepan or wok, combine plum sauce, tomato ketchup, vinegar, lemon juice, and water. Bring to a simmer over medium heat.

   ⏱️ 3 minutes
5. 5

   Thicken the sauce: In a small bowl, mix 1 tbsp cornflour with 2 tbsp water to create a slurry. Gradually whisk the slurry into the simmering sauce until it thickens to your desired consistency.

   ⏱️ 2 minutes
6. 6

   Combine ingredients: Add the sautéed vegetables, pineapple chunks, minced garlic, and grated ginger to the sauce. Stir well and cook for another 2-3 minutes until the vegetables are heated through.

   ⏱️ 3 minutes
7. 7

   Finish the dish: Gently add the fried fish pieces to the sauce and vegetables. Toss carefully to coat the fish without breaking it. Cook for another minute to allow the flavors to meld.

   ⏱️ 1 minute
8. 8

   Serve: Garnish with chopped spring onions and fresh parsley. Serve hot with steamed rice or bread.

   💡 プロのコツ: This dish is best served immediately to maintain the crispiness of the fish.