Ingredients:
- White fish fillets (such as blue eye trevally, cod, or barramundi): 400g, cut into 3cm chunks
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, paprika, garlic powder, onion powder, and a pinch of sugar)
- Plain flour: ¼ cup
- Safflower or other high smoke point oil, for deep-frying
- Onion, quartered then layers separated: 1
- Red capsicum, cubed: 1
- Frozen pineapple pieces, thawed: 1 cup
- Sesame seeds: for garnish
- Egg yolks: 2
- Soy sauce: 1 tbsp
- Sesame oil: 1 tsp
- Salt: 1 tsp
- For the Sweet and Sour Sauce:
- Rice wine vinegar: ⅓ cup
- Shaoxing wine or dry sherry: 2 tbsp
- White sugar: 2 tbsp
- Ketchup: 3 tbsp
- Soy sauce: 1 tbsp
- Hoisin sauce: 1 tbsp
- Cornflour mixed with 1 tbsp water
Instructions:
- Prepare the Tea Rubs: Mix the black tea leaves, paprika, garlic powder, onion powder, and sugar to create a unique blend of flavors that will enhance the fish.
- Make the Batter: Combine cornflour and water with the egg yolks, soy sauce, sesame oil, and salt. Whisk until a smooth batter forms. Add the fish and coat well.
- Heat the Oil: Fill a wok or deep frying pan with enough oil to shallow fry, reaching 180°C.
- Fry the Fish: Working in batches, coat pieces of fish in the flour to create a shaggy texture. Fry until crisp and drain on a tray lined with a rack.
- Prepare the Sauce: In a bowl, combine all the sauce ingredients except for the cornflour slurry.
- Cook the Sauce: Heat a tablespoon of oil in a wok over high heat, and add the onion, garlic, and capsicum. Fry for a minute, then add the pineapple followed by the sauce. Bring to a boil until it becomes thick and rich.
- Combine Fish and Sauce: Return the fried fish pieces to the wok, and carefully fold through the sauce and vegetables.
- Garnish and Serve: Garnish with sesame seeds and serve with steamed rice.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the fish, complementing the traditional sweet and sour profile.
- For a crispier fish, consider frying the fish twice to draw out excess oil and achieve a golden brown color.
- This French Sweet and Sour Fish with Tea Rubs recipe is perfect for a special dinner or a gathering with friends and family. The addition of tea rubs creates a memorable and aromatic twist on a classic dish.