| How To Cook: |
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1. Wash the fish, pat dry and cut into pieces about 1½ inches square.
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2. Marinate in the soya sauce for 20-30 minutes, turning once or twice.
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3. Combine the flour, corn flour, milk, egg, baking powder and seasonings to make a batter, about the consistency of very thick cream.
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4. Pour the pineapple and its syrup into a saucepan, stir in the sugar and heat very gently and thoroughly.
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5. Pour the cooking oil into a heavy saucepan to a depth of 1½ inches and heat to 375°F.
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6. When ready, drain the fish of surplus soya sauce, dip quickly into the batter, drain a little, and plunge it into the hot oil.
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7. Add as many pieces as you can at one time-but be sure that the temperature of the oil stays at 375°F.
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8. The fish will cook in 1 - 2 minutes, when the crust will be crisp and golden; remove to a pan lined with absorbent paper and keep in a warm oven until all the fish is ready.
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9. Mix 1 tablespoon corn flour with ¼ cup water, add to the pineapple and cook until the syrup has thickened.
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10. Arrange the pineapple in the sauce on a hot dish and place the fish carefully on top.
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