SWEET AND SOUR SAUCE FISH
Level up plain fried fish fillets into this tasty Sweet and Sour Fish! It's easy to prepare, economical, and perfect for your everyday meals or even for special occasions.
Provided by Lalaine Manalo
Categories Main Entree
Time 1h5m
Number Of Ingredients 15
Steps:
- In a bowl, combine fish and soy sauce. Marinate for about 30 minutes in the refrigerator. Drain well.
- In a bowl, whisk egg until frothy.
- In another bowl, combine flour, cornstarch, and salt and pepper to taste.
- Dredge fish fillets in flour mixture, dip in the beaten egg, and then dredge again in flour mixture to fully coat.
- In a pan over medium heat, heat about 1-inch deep of oil. Add battered fish fillets and cook, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
- In a bowl, combine pineapple juice, vinegar, ketchup, sugar, cornstarch, and salt. Stir until smooth.
- In a pan over medium heat, heat about 1 tablespoon oil. Add bell peppers and onions and cook, stirring regularly, until half cooked. Remove from pan and set aside.
- In the pan, add sauce mixture and bring to a boil, whisking regularly, for about 2 to 3 minutes or until thickened.
- Add bell peppers and onions and cook for about 1 minute or until tender yet crisp.
- Add fried fish fillets and cook and toss quickly just until coated with sauce. Serve hot.
Nutrition Facts : Calories 496 kcal, Carbohydrate 72 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1308 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 8 g, ServingSize 1 serving
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
SWEET AND SOUR FISH FILLETS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 206, Fat 4 grams, Cholesterol 49 milligrams, Sodium 438 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 22 grams, Sugar 14 grams
SWEET AND SOUR FISH
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 319 calorie, Fat 13 grams, SaturatedFat 2 grams, Carbohydrate 14 grams, Fiber 1 grams, Protein 36 grams
SWEET-AND-SOUR FISH
Provided by Susan Bishop-Sauter
Categories Fish Garlic Ginger Mushroom Vegetable Fry Quick & Easy Pea Carrot Bon Appétit Massachusetts
Yield Serves 2
Number Of Ingredients 18
Steps:
- Combine first 5 ingredients in small bowl. Set aside. Combine wine,
- 3 tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn to coat. Add enough oil to heavy large skillet to come 1 inch up sides. Heat to 365°F. Fry fish until crisp and golden, about 4 minutes. Drain on paper towels. Transfer to heated platter.
- Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute. Spoon over fish and serve.
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