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Ingredientes
- 1 lb Fish fillets
- 1 x Scallion stalk
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1/2 tsp Salt
- 2 x Large eggs
- 1 Tbsp. Cornstarch
- 1 can (8-ounce) sliced pineapple
- 1/4 c. Pineapple juice
- 3 Tbsp. Oil
Direcciones
- 1. Cut fish fillets against the grain in 1-inch strips.
- 2. Mince scallion; then combine with soy sauce, sherry and salt. Add in fish strips and let stand 10 to 15 min, turning occasionally. Drain fish, discarding marinade.
- 3. Beat Large eggs lightly and blend with cornstarch to a batter. Dip fish strips in batter to coat. (Reserve excess batter.)
- 4. Drain canned pineapple. Combine juice in a saucepan with excess batter.
- Cut pineapple slices in quarters and add in.
- 5. Heat oil in a skillet. Brown fish strips lightly on both sides. Transfer to a serving platter.
- 6. Meanwhile cook pineapple-batter mix over medium heat, stirring till it thickens. Pour over fish strips and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 137 | 52% |
| Total Fat 15.41g | 19% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.26g | |
| Cholesterol 177mg | 59% |
| Sodium 873mg | 36% |
| Potassium 469mg | 13% |
| Total Carbs 5.4g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.26g | 2% |
| Protein 24.16g | 39% |
