Sweet And Sour Sauce Fish Food

SWEET AND SOUR FISH

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.

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 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.

SWEET AND SOUR FISH FILLETS

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.

THE BEST SWEET AND SOUR SAUCE

Steps:

• Combine all ingredients in a sauce pan.
• Cook over medium heat until thick, stirring constantly.
• Pour over chicken, meatballs, smoked sausage, veggies, etc.

FISH IN PERSIAN SWEET-AND-SOUR SAUCE

Steps:

• Combine pomegranate molasses and water, tomato juice, lemon juice and zest, lime juice, sea salt, spices, and honey in a bowl.
• In a saucepan heat a few tablepoons of olive oil. Add the scallions and garlic and saute over medium heat until softened, a few minutes. Add the juice mixture and bring to a boil. Taste the sauce: it should be both sweet and sour, add more honey if necessary. Simmer for 2-3 minutes, then set aside.
• Preheat oven to 450°F Get out a baking dish.
• Pat the fish fillets dry and sprinkle with sea salt, then rub flour on the fillets to coat on both sides.
• Heat a few spoonfuls of olive oil in a wide pan. Fry the fillets, you want the outside of the fillet to be "sealed" but the inside will not be done.
• Place fillets in the baking dish. Pour the sauce over the fish and place in the oven. Bake 7-9 minutes, until the fish is just done. Serve immediately, with recipe#443553 or bread.

SWEET AND SOUR FISH

Steps:

• Make criss-cross marks across the top of fillet, being careful not to cut right through the fish.
• Bring a pot of water to boil.
• While waiting for the water to boil, mix the sauce ingredients.
• Blanch the carrots, peas, and snow peas, plunging them in the boiling water for about 4 minutes, then plunge into cold water and drain.
• Add the vegetables back to the pot along with the sauce ingredients.
• Bring to a simmer and then remove from heat.
• Now for the deep frying: Heat wok and add 2 to 4 cups oil to the wok.
• While oil is heating, coat the fish with cornstarch, shaking off any extra.
• Deep-fry the fish until it is brown and crispy.
• Drain on paper towels.
• Re-heat the sauce/vegetable mix, bringing it back to a simmer.
• Serve the fish on a big plate and pour the veggies and sauce over the bed of fish.

CRISPY FISH WITH SWEET AND SOUR SAUCE

Steps:

• Toss the fish pieces with 1/4 cup cornstarch in a medium bowl to coat.
• In a small bowl whisk together flour, 6 tablespoons oil, baking powder, 1 teaspoon seasoning salt and a pinch of cayenne pepper; gradually add in 2 cups water, whisking until batter is smooth.
• Pour over the coated fish cubes and stir with wooden spoon to coat; let stand at room temperature for 15 minutes.
• Meanwhile on top of the stove heat the sweet and sour sauce (you can use any amount of sauce that you desired) in a saucepan with the chopped bell pepper; simmer for about 20 minutes or just until the pepper if firm-tender; keep sauce warm on top of the stove.
• Heat about 4 cups oil in a wok or deep saucepan to 375°F.
• Add in batter-coated fish pieces to hot oil in batches, and fry until crisp and golden (about 4 minutes).
• Using a slotted spoon, remove and transfer to a paper towel-lined bowl or plate to drain.
• Arrange the fish on a platter and spoon the sweet and sour sauce over fish.
• Serve with rice.

BAKED FISH WITH SWEET AND SOUR SAUCE

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.