CHINESE SWEET AND SOUR FISH
I used Pacific rockfish here, but you could use any relatively firm, white fish. I'd suggest anything from walleye to striped bass to redfish to grouper, snapper, black seabass, catfish, smallmouth bass, halibut -- hell, even carp would be good with this if you chunk it and remove any bones. This doesn't keep, so you pretty much need to eat it when it's ready.
Provided by Hank Shaw
Categories Main Course
Time 25m
Number Of Ingredients 17
Steps:
- Mix the ingredients for the marinade together (except for the oil) and then mix in the chunks of fish. Make sure they are all well coated, and set it aside while you chop everything else. Mix together all the ingredients for the sauce and set it aside.
- Heat the 3 cups of oil in a wok or deep frying pan until it's about 350°F. If you don't have a thermometer, you'll know the oil is hot enough when a bit of flour flicked into it sizzles instantly. Get a baking sheet or tray handy and line it with paper towels. Fry the fish in two or three batches, separating the pieces of fish the moment they hit the hot oil. Cook until they turn golden brown, about 3 minutes. Remove and let them drain on the paper towels.
- When the fish is done, carefully pour off all but about 3 tablespoons of the oil. Add the chiles, ginger and garlic and stir-fry over high heat for 30 seconds. Add the fish and stir fry for a few seconds, then pour over the sauce ingredients -- be sure to stir the sauce before you pour it in because the starch will tend to settle to the bottom. Let this boil furiously for 1 minute, then turn off the heat.
- Stir in the chives and sesame oil and serve at once with steamed rice.
Nutrition Facts : Calories 370 kcal, Carbohydrate 14 g, Protein 38 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 183 mg, Sodium 673 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
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
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.
SWEET AND SOUR FISH
I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldn't find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern cooking) by Lilian Wu
Provided by Chef floWer
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
- Cover and leave to marinate for about 30 minutes.
- Dip the fish in the egg, then in the cornflour, shaking off any excess.
- Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
- Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
- To make the sauce, blend together in a bowl the cornflour, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup and rice wine or sherry. Miz well then set aside.
- Heat the wok until hot. Add 2 teaspoons of the oil and swirl it around. Add the garlic and ginger and stir-fry for a few seconds. Add the spring onions and green capsicum and stir-fry over a medium heat for 2 minutes. Add pineapple.
- Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
- Pour the sauce over the fish and serve at once.
CRISPY FISH WITH SWEET AND SOUR SAUCE
I made this today and was delighted with the great flavour and the ease of this recipe. But what I loved MOST was that my kids, notoriously fickle fish eaters, gobbled it down. Definitely a keeper. Adapted from a Bon Appetit recipe, April, 1991.
Provided by evelynathens
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
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 garlic and stir for about 30 seconds, until fragrant.
- Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
- Add bell pepper and stir-fry just to heat through, about 30 seconds.
- Add pineapple juice mixture and pineapple chunks 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.
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- Crack an egg in a bowl. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well. Add in the cut fish fillet and mix well to combine.
- Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside.
- Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in sauce mixture(honey,soy and vinegar).Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.
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- In a pan fry 1 thumb of sliced ginger in oil. Remove once the ginger is fully infused in the oil and changes to a darker brown color. This helps remove the fishy smell and taste.
- To cook the sweet and sour sauce. In the same pan, fry 4 cloves of minced garlic till fragrant then add 1 onion sliced, 1 carrot, 2 thumbs of ginger, 1 bell pepper.
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- Clean the fish and then make 3-4 vertical cuts on the fish firstly. And then turn over the fish and make 2 smaller cuts on the chunk. We are doing this for better flavoring and more shells.
- Spread salt and cooking wine on the fish both on the surface and inside. Then place scallion and ginger shreds inside the fish and marinate for 30 minutes.
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- Season fish with salt. Heat oil in a frying pan and once oil is hot, fry fish one side of at a time until golden brown. Remove fish from pan and place it on a serving plate.
- In a saucepan, saute garlic, ginger, and onion in 2 tablespoon oil. Add carrots and bell peppers. Pour in vinegar and dissolved cornstarch and add sugar and ketchup. Add salt and pepper to taste. Let it simmer until sauce thickens while stirring occasionally.
PERSIAN FOOD PRIMER: 10 ESSENTIAL IRANIAN DISHES - FOOD ...
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- Fesenjan (Pomegranate Walnut Stew) This iconic stew, an essential part of every Persian wedding menu, pairs tart pomegranate with chicken or duck. Ground walnuts, pomegranate paste and onions are slowly simmered to make a thick sauce.
- Bademjan (Eggplant And Tomato Stew) This stew has the shimmering red-gold color of tomatoes cooked with turmeric, with a sheen of oil on top, a prized characteristic in Persian cooking that shows a stew has been cooked long enough for the oils to rise up.
- Baghali Polo (Rice With Dill And Fava Beans) In Iranian cooking, rice can be prepared simply with butter and saffron, known as chelo. But just as often, it’s cooked with other ingredients and called polo.
- Zereshk Polo (Barberry Rice) Iranians love sour flavors. Like cranberries, barberries have a vibrant red color, but they’re even more sour. This classic rice dish is studded with the red berries, which are dried and then rehydrated before cooking.
- Gormeh Sabzi (Green Herb Stew) Made from herbs, kidney beans and lamb, deep greengormeh sabzisatisfies two Persian flavor obsessions: it’s sour and full of herbs.
- Ash e Reshteh (Noodle and Bean Soup) A richly textured soup full of noodles, beans, herbs and leafy greens like spinach and beet leaves. It’s topped with mint oil, crunchy fried onions and sour kashk, a fermented whey product eaten in the Middle East that tastes akin to sour yogurt.
- Tahdig (Crunchy Fried Rice) Tahdig is the soul food of Persian cooking. It’s the crisp, golden layer of fried rice at the bottom of the rice pot, and it tastes like a combination of popcorn and potato chips, but with the delicate flavor of basmati ice.
- Jeweled Rice (Rice with Nuts and Dried Fruit) Dotted with brightly colored dried fruit and nuts, like little jewels, this is a sweet-and-savory dish that shows off some of the native ingredients of Iran, including pistachios, almonds, candied orange peel, barberries, carrots and saffron.
- Kebab (Lamb, Chicken, Lamb Liver, Ground Meat) Kebabs have more variety than you might think. First, there’s koobideh, ground meat seasoned with minced onion, salt and pepper.
- Sabzi Khordan (Herb and Cheese Plate) No Persian meal is complete without a dish of sabzi khordan, or edible herbs. The plate can include mint, tarragon, basil and cilantro, alongside scallions, radishes, walnuts, feta cheese and Iranian nan(flatbread).
CRISPY FISH WITH SWEET-AND-SOUR SAUCE RECIPE - FOOD & …
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5/5 Total Time 30 minsServings 4
- In a small bowl, whisk the broth, soy sauce, vinegar, ketchup, sugar, wine, cornstarch and chile sauce. In a small saucepan, heat 1 tablespoon of the oil. Add the ginger and garlic and cook over high heat, stirring, just until fragrant, 1 minute. Whisk the sauce ingredients, then add them to the pan. Simmer until the sauce is thickened and glossy, 5 minutes. Keep warm over low heat.
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- Persian Steamed Rice. Rice, or polo in Farsi, is the most important dish for almost all meals. It is served with stews, kebabs, barbeques, chicken, fish, etc.
- TahDig. TahDig literally means the bottom of the pot and is a side dish to mains, though for some, it is a separate meal. If you have tried it, you’ll understand why!
- Khoresht-e Ghormeh Sabzi. Stews are one of the most common Persian foods. The most famous stew is Khoresht-e Ghormeh Sabzi, which is popularly served on official occasions and for family meals.
- Chelo Kabab Koobideh. Kebabs or barbeque is one of the most famous and popular foods for Persians, with a large variety of meat and cooking methods. The most popular is koobideh, which is ground meat seasoned with onion, salt, pepper, and then some secret spices.
- Khoresht-e Gheimeh. Another famous stew is Khoresht-e gheimeh, which has the same bases as other stews, such as diced meat, fried onions, and dried lemon, and it is boiled with yellow split peas and spices.
- Baghali Polo ba Mahiche: Broadbean Rice with Lamb Shanks. This is also a famous dish and is often served on official occasions, weddings, gatherings, and during various festivities.
- Zereshk Polo. Zereshk polo is another meal served on special occasions and is usually served with chicken. Zereshk, the Persian word for barberries, have a sweet and sour flavor and are sometimes fried with sugar to mellow down the sweet and sourness.
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- Khoresht-e Fesenjan. This iconic stew is an important menu option at every Persian wedding. Khoresht-e Fesenjan is traditionally made with duck and also works well with chicken or lamb.
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