Sweet Sour Fish Whole Recipes

Steps:

• Clean and scale fish. Make 3 diagonal cuts on each side of fish.
• Mix together the wine cornstarch flour and soy sauce. Rub fish inside and out with this mixture.
• Heat oil to 330°F and deep fry fish until crisp and golden brown (about 15 minutes), basting often with hot oil.
• Remove to absorbent paper and drain. Flatten stomach slightly to make fish stand and place in a slow oven to keep warm. Note: Fish may be deep-fried in advance. Re-fry before serving. Fish then becomes more crisp.
• Mix together the first 5 sauce ingredients and set aside.
• Heat 4 Tbsp of oil in frying pan: stir-fry all vegetable ingredients until tender. Note: Any of sauce vegetables may be omitted.
• Pour in sauce mixture and bring to a boil.
• Mix cornstarch with water and add to thicken, stirring constantly. Pour over fish and serve hot.
• Put fried fish in upright position on a serving platter and pour the vegetable sauce mixture over the fish.

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.

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.

Steps:

• Score each side of the fish with 3-4 small shallow cuts.
• Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
• Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
• Simmer until garlic begins to turn golden.
• Strain and let cool.
• In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
• Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
• Cook together for 3-5 minutes until sauce reduces slightly.
• Making sure your grill is clean and well-lubricated with plenty of vegetable oil (or using a specially designed fish grilling basket), grill fish over medium heat, approximately 7 minutes per side or until flesh is just opaque at the bone.
• Plate fish and spoon sauce over each fish.
• One small fish is a perfect entrée for one person, share larger fish between two people.
• Serves 4.