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.
BAKED FISH WITH SWEET AND SOUR SAUCE
From Easy Thai Cooking WWW Cookbook--a personal favourite of mine. Very yummy! Don't let the somewhat long list of ingredients turn you off. Fish best cooked just before serving. Sauce can be made 3 hours ahead. Store, covered, in refrigerator
Provided by Soluna
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
MAHI SORKH SHODEH (PERSIAN FRIED FISH)
A Nowruz (Iranian New Year) meal wouldn't be complete without Persian-style fried fish. Serve mahi sorkh shodeh with sabzi polo (green herb rice).
Provided by Naz Deravian
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside.
- Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.
- Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides.
- Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
- Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 9.3 g, Cholesterol 62.4 mg, Fat 14.9 g, Fiber 1 g, Protein 31.6 g, SaturatedFat 1.5 g, Sodium 841.7 mg, Sugar 1.2 g
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
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