Sweet And Sour Fish Food

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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

SWEET AND SOUR FISH



Sweet and Sour Fish image

Make and share this Sweet and Sour Fish recipe from Food.com.

Provided by abloom69

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups bean sprouts
4 tablespoons vegetable oil
4 (6 ounce) cod or 4 (6 ounce) halibut
2 tablespoons cornstarch, to coat
2 green onions, finely sliced
6 dried Chinese mushrooms
2 inches gingerroot
2 teaspoons cornstarch
3 tablespoons rice vinegar or 3 tablespoons wine vinegar
2 tablespoons sugar
2 tablespoons tomato ketchup
1/2 teaspoon salt
1 tablespoon soy sauce
1 tablespoon dry sherry
1 cup water or 1 cup chicken stock

Steps:

  • Put dried mushrooms for the sauce in a bowl of boiling water and let soak 30 minutes.
  • Peel and slice ginger, then cut in very fine matchsticks.
  • To make the sauce, drain and finely slice the mushrooms, discarding the stems.
  • Mix the cornstarch and vinegar together to make a slurry, place in a small saucepan with the sugar, ketchup, salt, soy sauce, sherry, water or stock and mushrooms.
  • Rinse the bean sprouts and shake dry.
  • Heat half the oil in a frying pan , add the ginger and fry 1 minute, stirring then lift out with a slotted spoon and add to the sauce.
  • Fry the bean sprouts in the pan 30 seconds, then divide on four warmed dinner plates.
  • Coat fish fillets lightly with cornstarch.
  • Heat the remaining oil in the pan and fry fish for around 3 minutes on each side until golden and cooked through.
  • Place on the bean sprouts and spoon the hot sauce over, scatter with green onions and serve with rice or noodles.

SWEET AND SOUR FISH FILLETS



Sweet and Sour Fish Fillets image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons pineapple or orange juice
1 pound cod fillets, cut into 2-inch chunks
Sea salt and freshly ground white pepper
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon peeled and grated ginger
1 red pepper, cut into 1/2-inch chunks
1 yellow onion, cut into 1/2-inch chunks
One 8-ounce can pineapple chunks in juice
2 tablespoons rice vinegar
2 tablespoons light soy sauce
1 teaspoon brown sugar
1 heaping tablespoon cornstarch
1 scallion, sliced, for garnish

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



Sweet and Sour Fish image

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

450 g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more)
1/2 teaspoon Chinese five spice powder
1 teaspoon light soy sauce
1 egg, lightly beaten
2 -3 tablespoons cornflour
peanut oil, for deep frying (Groundnut oil)
2 teaspoons cornflour
4 tablespoons water
4 tablespoons pineapple juice
3 tablespoons chinese rice vinegar
3 tablespoons caster sugar
2 teaspoons light soy sauce
2 tablespoons tomato ketchup
2 teaspoons chinese rice wine or 2 teaspoons medium-dry sherry
3 tablespoons peanut oil (Groundnut oil)
1 garlic clove, crushed
1 tablespoon fresh gingerroot, chopped
6 spring onions, sliced diagonally into 5 cms lenghts
1 green capsicum, seeded and cut into 2 cms in pieces
115 g fresh pineapple, cut into 2 cms in pieces
salt & fresh ground pepper

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.

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