The cuisine of Singapore was much influenced by that of China. In turn, the Chinese brought ingredients like curry powder into their own cuisine.
- 1 lb whitefish fillets
- 1 egg white
- 1 tbsp cornflour
- 2 tsps white wine
- Salt and pepper
- Oil for frying
- 1 large onion cut into 1.25 cm (1/2 inch) thick wedges
- 1 tbsp mild curry powder
- 1 small can pineapple pieces drained and juice reserved, or 1/2 fresh pineapple, peeled and cubed
- 1 small can mandarin orange segments drained and juice reserved
- 1 small can sliced water chestnuts drained
- 1 tbsp cornflour mixed with juice of 1 lime
- 2 tsps sugar optional
- Pinch salt and pepper
- Starting at the tail end of the fillets, skin them using a sharp knife.
- Slide the knife back and forth along the length of each fillet, pushing the fish flesh along as you go.
- Cut the fish into even-sized pieces, about 5 cm (2 inch)es.
- Mix together the egg white, cornflour, wine, salt and pepper. Place the fish in the mixture and leave to stand while heating the oil.
- When the oil is hot, fry a few pieces of fish at a time until light golden brown and crisp. Remove the fish to paper towels to drain, and continue until all the fish is cooked.
- Remove all but 15 ml (1 tbsp) of the oil from the wok and add the onion. Stir-fry the onion for 1 - 2 minutes and add the curry powder. Cook the onion and curry powder for a further 1 - 2 minutes. Add the juice from the pineapple and mandarin oranges and bring to the boil.
- Combine the cornflour and lime juice and add a spoonful of the boiling fruit juice. Return the mixture to the wok and cook until thickened, about 2 minutes. Taste and add sugar if desired. Add the fruit, water chestnuts and fried fish to the wok and stir to coat. Heat through 1 minute and serve immediately.
Calories: 221 kcal
Carbohydrates: 37 g
Protein: 18 g
Saturated Fat: 1 g
Cholesterol: 38 mg
Sodium: 55 mg
Potassium: 563 mg
Fiber: 5 g
Sugar: 22 g
Vitamin A: 381 IU
Vitamin C: 85 mg
Calcium: 54 mg
Iron: 2 mg