SWEET AND SOUR FISH
Any kind of filleted fish can be substituted in this recipe.
Provided by ASUAYAN
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
- Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
- For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
- Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.
Nutrition Facts : Calories 435 calories, Carbohydrate 30.7 g, Cholesterol 48.4 mg, Fat 20 g, Fiber 2.1 g, Protein 33.6 g, SaturatedFat 2.6 g, Sodium 553.1 mg, Sugar 23.1 g
SWEET AND SOUR FISH FILLETS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a wok or large pot filled halfway with water to a boil and reduce to a simmer. Divide the fish between 2 plates that will fit into the basket layers of a bamboo steamer. Sprinkle the fish with sea salt and freshly ground white pepper. Drizzle 1 to 2 tablespoons of the pineapple juice over each plate of fish. Place the plates into the steamer, cover and set on top of the simmering water. Steam the fish until the flesh turns white and pulls apart easily, 7 to 8 minutes. Remove the steamer basket from the wok and set aside, keeping the fish covered.
- For the sauce: Place a wok over high heat and when the wok is hot, add the oil. Add the garlic and ginger and cook until fragrant, less than 1 minute. Add the red peppers and onions and toss to cook until tender, another minute. Add the pineapple chunks and their juice. Add the vinegar, soy sauce and brown sugar. Cook until the sauce thickens a bit 1 to 2 more minutes.
- Remove the fish to a platter. Season the sauce if needed and pour over the fish. Garnish with the sliced scallion.
Nutrition Facts : Calories 206, Fat 4 grams, Cholesterol 49 milligrams, Sodium 438 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 22 grams, Sugar 14 grams
SWEET AND SOUR FISH
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir the fish sauce, sugar, and lime juice together, set aside. In another bowl, mix the ginger, lemongrass, and scallion whites, together set aside.
- Heat a large skillet over medium heat. Add 1 1/2 tablespoons peanut oil to the skillet and season the fish with pepper. Stir-fry half of the lemongrass mixture and cook until fragrant, about 30 seconds. Lay 2 of the fish fillets, rounded side or skin side down and cook until browned and a spatula can easily be slipped under the fish, about 2 to 2 1/2 minutes. Flip the fish; add half the fish sauce mixture and half of the scallion greens. Cook the fish, swirling the pan, to coat the fish as the liquid thickens into a syrupy sauce, about 2 minutes.
- Transfer fish to a platter and repeat with remaining ingredients. Wipe or wash out skillet before starting the second batch. Scatter the tomatoes and basil or cilantro over the fish and serve.
Nutrition Facts : Calories 319 calorie, Fat 13 grams, SaturatedFat 2 grams, Carbohydrate 14 grams, Fiber 1 grams, Protein 36 grams
SWEET AND SOUR FISH
I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldn't find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern cooking) by Lilian Wu
Provided by Chef floWer
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
- Cover and leave to marinate for about 30 minutes.
- Dip the fish in the egg, then in the cornflour, shaking off any excess.
- Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
- Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
- To make the sauce, blend together in a bowl the cornflour, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup and rice wine or sherry. Miz well then set aside.
- Heat the wok until hot. Add 2 teaspoons of the oil and swirl it around. Add the garlic and ginger and stir-fry for a few seconds. Add the spring onions and green capsicum and stir-fry over a medium heat for 2 minutes. Add pineapple.
- Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
- Pour the sauce over the fish and serve at once.
CRISPY FISH WITH SWEET-AND-SOUR SAUCE
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 ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture 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.
SWEET AND SOUR FISH
Haven't tried this one yet. Posting for potential future use. My kids like sweet and sour everything else, so why not fish. From BHG Big Book of Healthy Family Dinners.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If fish is frozen, then thaw.
- Rinse fish, pat dry with paper towels.
- Cut fish into 1-inch cubes.
- In a large saucepan, cook fish in boiling water, covered, for 5 minutes or just until the fish flakes; drain well; set aside and keep warm.
- In a small mixing bowl, stir together the brown sugar, vinegar, soy sauce, and cornstarch until well blended; set aside.
- In a medium saucepan, add the chicken broth, red bell pepper, and carrot; bring to boiling.
- Lower heat and simmer for 3 minutes or until vegetables are crisp-tender.
- Stir brown sugar mixture into vegetable mixture.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 more minutes.
- Gently stir in fish and grapes.
- Cook about 1 minute longer or until heated through.
- Serve over hot cooked rice.
Nutrition Facts : Calories 320.4, Fat 3.1, SaturatedFat 0.5, Cholesterol 36.3, Sodium 503.4, Carbohydrate 43.1, Fiber 1.5, Sugar 11.4, Protein 27.7
SWEET-AND-SOUR FISH
Provided by Susan Bishop-Sauter
Categories Fish Garlic Ginger Mushroom Vegetable Fry Quick & Easy Pea Carrot Bon Appétit Massachusetts
Yield Serves 2
Number Of Ingredients 18
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.
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- Mix the ingredients for the marinade together (except for the oil) and then mix in the chunks of fish. Make sure they are all well coated, and set it aside while you chop everything else. Mix together all the ingredients for the sauce and set it aside.
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4.7/5 (14)Total Time 1 hr 30 minsCuisine Asian, Cantonese, ChineseCalories 361 per serving
- Coat fish slices thoroughly in potato or corn starch. Shake off the excess and discard. Set aside.
- Heat a wok with oil over high heat till hot. Fry the fish in two batches, constantly stirring and separating fish slices in hot oil. Deep fry till fish slices turn light brown and just begin to crisp at the edges. Sieve out into a wire basket or rack.
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