Spicy And Sour Fish Marinade Recipes

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SWEET, SALTY, AND SOUR MARINADE



Sweet, Salty, and Sour Marinade image

Provided by Matt Lee

Categories     Sauce     Ginger     Quick & Easy     Healthy     Lemongrass     Cilantro     Lime Juice     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 8

3 ounces palm sugar, chopped, or 6 1/2 tablespoons light brown sugar
1/2 cup fresh lime juice
1/2 cup fish sauce (such as nam pla or nuoc nam)
1/2 cup coarsely chopped fresh cilantro
2 tablespoons chopped peeled fresh ginger
4 red Thai chiles or 6 Fresno chiles, thinly sliced
3 tablespoons minced lemongrass (from peeled bottom 4" of 2 large stalks)
Ingredient info: Palm sugar is available at Indian and Asian markets. Fish sauce is sold at Asian markets and better supermarkets.

Steps:

  • Stir palm sugar and 3 tablespoons water in a small saucepan over low heat until sugar is dissolved. Remove from heat.
  • Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze). Stir in cilantro, ginger, chiles, and lemongrass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.
  • Remove pork or seafood from marinade, pat dry, and grill.
  • The finish:
  • Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 3/4 cup. Brush glaze onto meat or fish during the last few minutes of grilling.

SWEET AND SOUR FISH



Sweet and Sour Fish image

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

1 pound halibut
1 tablespoon soy sauce
1 tablespoon all-purpose flour
2 cups oil for deep frying
1 green bell pepper, diced
1 onion, diced
1 (8 ounce) can pineapple chunks, juice reserved
1 ½ tablespoons white sugar
salt to taste
3 tablespoons ketchup
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons all-purpose flour

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

EASIEST EVER FISH MARINADE



Easiest Ever Fish Marinade image

The easiest and tastiest fish marinade ever! Best on halibut, mahi mahi, or orange roughy.

Provided by LYNN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 55m

Yield 4

Number Of Ingredients 4

⅓ cup soy sauce
⅓ cup vegetable oil
⅓ cup bourbon whiskey
4 (4 ounce) fillets halibut

Steps:

  • In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Place halibut on the grill, and discard marinade. Cook 5 minutes on each side, until easily flaked with a fork.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 1.6 g, Cholesterol 35.9 mg, Fat 20.7 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 3.2 g, Sodium 1263.1 mg, Sugar 0.4 g

MARINATED SWEET AND SOUR FISH



Marinated Sweet and Sour Fish image

From the "Jerusalem" cookbook. This recipe is the original one that served as inspiration for Recipe #513470, except this one calls for frying the fish. There are some small variations in the ingredients, as well. The dish is best served at room temperature preferably after resting a day or two in the fridge, and eaten with as chunk of good bread. t also makes a good starter. Small whole fish, scaled and gutted, are also good in this recipe.

Provided by zeldaz51

Categories     Southwest Asia (middle East)

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil, divided
2 medium onions, cut into 3/8 in/1 cm slices (3 cups/350g.)
1 tablespoon coriander seed
2 ripe sweet bell peppers, 1 red and 1 yellow, halved lengthwise, seeded, and cut into strips 3/8 inch/1 cm wide (3 cups/320 grams)
2 garlic cloves, crushed
3 bay leaves
1 1/2 tablespoons curry powder
3 tomatoes, chopped (2 cups/320 g)
2 1/2 tablespoons sugar
5 tablespoons cider vinegar
1 lb white fish fillet, divided into 4 equal pieces (500 g.)
seasoned all-purpose flour, for dusting
2 extra-large eggs, beaten
1/3 cup chopped cilantro (20 g.)
salt, pepper

Steps:

  • Preheat the oven to 375 F/190°C.
  • Heat 2 tablespoons of the olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add the onions and coriander seeds and cook for 5 minutes, stirring often. Add the peppers and cook for a further 10 minutes. Add the garlic, bay, curry powder, and tomatoes, and cook another 8 minutes, stirring occasionally. Add the sugar, vinegar, 1 1/2 teaspoons salt, some black pepper, and continue to cook another 5 minutes.
  • Meanwhile, heat the remaining 1 tablespoons oil in a separate frying pan over medium-high heat. Sprinkle the fish with some salt, dip in the seasoned flour to coat, then in the eggs. Fry about 3 minutes, turning once. Transfer the fish to paper towels to absorb the extra oil, then add to the pan with the peppers and onions, pushing the vegetables aside so the fish sits on the bottom of the pan. Add enough water just to immerse the fish (about 1 cup/250 ml) in the liquid.
  • Place the pan in the oven for 10-12 minutes, until the fish is cooked. Remove from the oven and leave to cool to room temperature. The fish can now be served, but it is actually better after a day or two in the fridge. Before serving, taste and add salt and pepper, if needed, and garnish with the cilantro.

Nutrition Facts : Calories 330.8, Fat 15.2, SaturatedFat 2.7, Cholesterol 180.3, Sodium 134, Carbohydrate 22.4, Fiber 4.4, Sugar 14.3, Protein 26.8

SPICY AND SOUR FISH MARINADE



Spicy and Sour Fish Marinade image

This marinade should be a little sour followed by a slow burn in your mouth. It goes perfect with Tilapia and Ahi Tuna. Due to the amount of Oregano in the recipe, it should look slightly "chunky" or "thick". Marinade fish for a minimum of four hours if possible. Taste for spiciness before adding to fish and make sure all of the fish is completely covered before placing in the fridge.This recipe has never been grill-tested--I've always baked it. Any leftover cooked marinade can be used as a sauce as well. The amount produced with the following measurements will cover 2 medium-sized pieces of fish. Cooking time depends on size of fish.

Provided by Mustafas Cook

Categories     Lactose Free

Time 6m

Yield 2 pieces of fish, 1-2 serving(s)

Number Of Ingredients 8

2 1/2 tablespoons lime juice
1 tablespoon extra virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon garlic, minced
1 1/2 teaspoons chili powder
1/4 teaspoon fresh cracked pepper
1 1/4 teaspoons Tabasco sauce
1 dash seasoning salt

Steps:

  • Mix all ingredients in a small bowl with a fork. More tabasco pepper sauce and chili powder may be added to taste.
  • Place fish in a zippered bag that is a correct size for the amount of fish. (The less air or empty space in the bag, the better.).
  • Add marinade to the bag with a spoon, making sure to coat all pieces of fish. Close bag.
  • "Mush" bag around carefully to cover every inch of the fish.
  • Place in fridge for a minimum of 4 hours.

SWEET AND SOUR PINECONE FISH



Sweet and Sour Pinecone Fish image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

1 firm white fish fillet (about 1/2 pound) with skin intact, such as striped bass or mullet, about 1-inch thick
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup rice vinegar
1/4 cup chicken broth
1/4 cup ketchup
2 tablespoons chili garlic sauce
1/2 teaspoon grated ginger
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cornstarch
2 eggs, lightly beaten
1/2 cup all-purpose flour
Cooking oil, for deep-frying
1/2 small onion, diced
1/4 cup diced pineapple
1/2 cup toasted pine nuts

Steps:

  • Score skinless side of fish with shallow diagonal cuts; score again at a 90 degree angle to the first cuts. Cut fillet into 3 inch squares.
  • Combine marinade ingredients in a bowl and add fish; turn to coat. Let stand for 10 minutes.
  • Combine sauce ingredients in a bowl; set aside.
  • Dip fish squares in egg, drain briefly, then coat with flour. Shake to remove excess.
  • Heat oil in a wok to 375 degrees F. Deep-fry fish, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Keep warm.
  • Place another wok over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion; cook, stirring, until softened, about 10 seconds. Add pineapple and sauce and cook, stirring, until sauce thickens, about 1 minute.
  • To serve, arrange fish on a serving plate. Pour sauce over fish and sprinkle with pine nuts.

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