Polynesian Sweet And Sour Fish La Momona A Paakai Recipes

SWEET AND SOUR FISH

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.

SWEET AND SOUR FISH FILLETS

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.

SWEET & SOUR POLYNESIAN CHICKEN

Steps:

• Mix raw cubed chicken with 1 Tbsp garlic, 1 Tbsp ginger, and 2 Tbsp soy sauce. Leave to marinate while you prep the veggies.
• Make sauce mix: You should have about 2/3 cup pineapple juice (add chicken broth if you need to make 2/3 cup). In a bowl, combine pineapple juice, chicken broth, brown & white sugars, vinegar, cornstarch, and remaining soy sauce. Salt to taste and set aside.
• Place large nonstick skillet or wok over medium-high heat. When pan is hot add 2 Tbsp cooking oil and chicken (discard marinade). Brown chicken cubes, then remove from pan and keep warm. Wipe out skillet with paper towel then add remaining 1 Tbsp oil. Add carrots, onion, bell-pepper, and the remaining garlic and ginger; stir-fry for 3 minutes. Add snow peas and stir-fry for about 2 more minutes. The veggies should be crisp-tender.
• Add pineapple chunks and sauce mix to pan. Add reserved chicken cubes. Bring to a simmer and cook until sauce thickens.
• Serve over hot Jasmine Rice.

SWEET AND SOUR CHRISTMAS FISH SOUP

Steps:

• Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
• Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.

HAWAIIAN SWEET AND SOUR CHICKEN

Steps:

• Whisk egg in small bowl. Mix flour, salt, and pepper in another small bowl.
• Dip cubed chicken in egg, then in flour/salt/pepper mixture to coat - Put in pan with preheated oil and fry in batches.
• While chicken is cooking cube the green pepper and boil till tender. Drain and set aside.
• Once chicken is done, make sauce:.
• In a medium saucepan put one cup of water and dissolve 1 bullion cube into it (or use 1 cup of chicken stock - either works). Add the juice from the can of pineapples, the soy sauce and the sugar. Mix the cornstarch into the vinegar before adding it to the sauce - it makes it easier to blend. Heat the sauce till thick and glossy. You will have to stir it often, especially when it starts to thicken.
• Put the chicken, drained pineapples and peppers into a bowl - add the sauce and mix.
• Serve over hot rice.