Fish In Persian Sweet And Sour Sauce Recipes

Steps:

• Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
• Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl.
• gradually add water, whisking until batter is smooth.
• Pour batter over fish and stir to coat.
• Let stand 15 minutes.
• Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.
• Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
• Add garlic and stir for about 30 seconds, until fragrant.
• Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
• Add bell pepper and stir-fry just to heat through, about 30 seconds.
• Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.
• Heat 4 cups oil in wok or deep medium saucepan to 375°F.
• Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
• Using slotted spoon, transfer fish to paper towel-lined dish and drain.
• Reheat oil if necessary between batches.
• Arrange fish on platter.
• Reheat sauce briefly, spoon over fish and serve.

Steps:

• Cut 4 deep slits into each side of fish, pour fish sauce into slits.
• Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.
• Sweet and sour sauce-heat oil in pan, cook garlic, ginger and chilli, stirring 1 minute.
• Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
• Stir in remaining ingredients, bring to boil; simmer, covered, for about 3 minutes or until vegetables are just tender.

Steps:

• Combine first 5 ingredients in small bowl. Set aside. Combine wine,
• 3 tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn to coat. Add enough oil to heavy large skillet to come 1 inch up sides. Heat to 365°F. Fry fish until crisp and golden, about 4 minutes. Drain on paper towels. Transfer to heated platter.
• Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute. Spoon over fish and serve.