KAI PING CULINARY SCHOOL Taiwanese cuisine exchange recipe

Recipes Coding Category Maincourse Serves 3

Recipe Name Sweet and sour fish

NO. Food Code Ingredients Weight Procedure
Main ingredients 【Knife/pre-processing】
1 (1) Sea bass 1 ea 1. Cut the fillet out of the fish
2 (2) and separate into six parts.
2. Season the fish sillet and
3 (3)
cover with potato powder
Ingredients
3. Separate two slices of
4 (1) Bell pepper 1 ea
pineapple into six pieces.
5 (2) Pineapple 2 slice 4. Slice the onion and bell
6 (3) Onion 1/4 ea pepper.
7 (4) 5. Mix ketchup, sugar and white
8 (5) vinegar
9 (6) 6. Mix 2:1 water: Potato powder
10 (7)
Seasoning
11 (1) Salt 1/4 t
12 (2) Sugar 3 t
【Conditioning】
13 (3) Pepper 1/2 t
1. Deep fried the fish in 160
ground
degree Celsius to let it firm.
14 (4) Ketchup 3 T 2. Deep fried the fish one more
15 (5) Rice wine 1 t time with 180 degree Celsius to
16 (6) Sesame oil 1T brown the skin
17 (7) Water T.T 3. Boil the onion and bell pepper.
18 (8) White 3 t 4. Fried the spices with fish,
vinegar bell pepper and onion then
19 (9) Salt 1/4 t season the dish.
20 (10) Pepper 1/4 t 5. Fried the dish with sweet and
ground sour sauce.
6. Done.
21 (11) Rice wine 1 t
22 (12) Sesame oil 1 t
(13) Potato 1 T
23
powder
24 (14)
Recipe Name： Sweet and sour fish
Photo：

Dish card information：