Sweet and Sour Yellowtail
Sweet and sour pork is a Cantonese dish popular for its unique sweet and tangy flavor. Substituting Japan-farmed fatty yellowtail for pork gives it a new, delicious twist. Soaking yellowtail in a ginger marinade will enhance its flavor and allow it to better absorb the sauce.
Yellowtail fillets: 200 g (approx. 7oz.)
A [Sake: 2 tablespoons, Soy sauce: 1 tablespoon, Ginger juice: 1 teaspoon]
Red and yellow bell peppers: 1/4 each
Green bell pepper: 1
Dried shiitake mushrooms, reconstituted: 2
Pineapple rings: 2
B [Chicken stock: 100 cc (approx. 1/2 cup), Soy sauce: 2 tablespoons, Vinegar: 2 tablespoons, Ketchup: 3 tablespoons]
Potato starch: Small amount
Vegetable oil: Small amount
- 4 Heat oil in a wok and cook the vegetables and pineapple. Add the ingredients in B and cook until simmering. Add the fried yellowtail. Mix the potato starch with an equal amount of water, and drizzle into the wok to thicken the sauce.