SUPERIOR SWEET AND SOUR WHOLE FISH
A restaurant-styled dish of Chinese sweet and sour whole fish is easy to do at home! This is prepared with a whole fish, coated and fried twice for a crispier skin. Plus, get this fantastic recipe for a superior sweet and sour sauce!
Provided by Celia Lim
Categories Seafood Recipes
Time 40m
Number Of Ingredients 18
Steps:
- Wash the fish and pat dry with paper towels. Cut three diagonal slits into each side of the fish. Set aside.
- Dice the coloured peppers into 2-cm cubes. Peel and slice the onion into thin wedges. Slice the tomato into 8 wedges.
- Combine the sauce ingredients in a bowl.
Nutrition Facts : ServingSize 1 serving, Calories 74 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 175 mg, Fiber 1 g, Sugar 12 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg
FRIED RED SNAPPER IN SWEET AND SOUR SAUCE
Steps:
- Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.
- Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.
CRISPY SKINNED FLORIDA YELLOWTAIL SNAPPER, RED LENTIL AND YELLOW CRAB CASSOULET WITH SWEET AND SOUR TANGELO CASCABEL SYRUP
Steps:
- Preheat the oven to 350 degrees F.
- In a small pan saute the onions, carrots, celery, and leeks in olive oil until tender. Add the sachet and red lentils to the Sauteed vegetables and stir together. Add the chicken stock, glace de viande, crabmeat, and thyme into the pan, and stir until well mixed. Transfer all ingredients into an ovenproof dish and place in the oven for approximately 1 hour or until lentils are tender.
- To make the glaze, combine all of the ingredients in a small pot. Slowly reduce the liquid and aromatics until it becomes a syrup and set aside.
- In a small saute pan over medium heat, coat the bottom with the grapeseed oil. Place the snapper skin side down and sear for approximately 2 minutes. Turn fish and place butter and shallots on the skin side. Finish fish under a salamander or broiler basting it with butter.
- To serve, place some of the red lentil cassoulet in the center of each plate. Place the snapper in the center and drizzle the glaze around the fish and lentils.
SWEET AND SOUR SNAPPER
This is a recipe that I have been making for almost 30 years, and it is still a favorite! It is quick, easy and tasty, which is one of the reasons I've kept it around for so long!
Provided by JackieOhNo
Categories Pineapple
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut fish fillets into large chunks. Drain pineapple, reserving juice. Add water to juice to make 1-1/4 cups. Combine pineapple mixture, vinegar, brown sugar, cornstarch, soy sauce, salt, and garlic salt and blend well.
- Saute fish in oil for 10 minutes or until fish is firm and white. Add liquid mixture and cook and stir 5 minutes or until sauce has thickened. Add water chestnuts, bell pepper, tomato and pineapple and cook until vegetables are heated through and fish flakes easily with fork.
Nutrition Facts : Calories 404.4, Fat 9.8, SaturatedFat 1.1, Cholesterol 71, Sodium 378.8, Carbohydrate 37.3, Fiber 2.4, Sugar 27.5, Protein 41
HOMEMADE SWEET AND SOUR SAUCE (NO PINEAPPLE)
Sweet and sour sauce for meatballs and peppers. Can substitute pineapple juice for wine if adding pineapples.
Provided by Linda S.
Categories Low Protein
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat ketchup, sugar, water, wine, vinegar, soya sauce in a medium pan over medium, stirring constantly.
- Mix cornstarch and water together in a small bowl. Stir slowly into sauce mixture. Stir until thickened.
- Can add cooked meatballs, peppers, onions and carrots into pan. Heat for 20 minutes, or until late warm throughout.
Nutrition Facts : Calories 362.9, Fat 0.2, Sodium 1696.7, Carbohydrate 79.2, Fiber 0.4, Sugar 68, Protein 3.1
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