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 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 THAI FISH SOUP
Provided by Food Network
Time 42m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
- In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
- In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.
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
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.
ESCABECHE (SWEET AND SOUR FISH)
Make and share this Escabeche (Sweet and Sour Fish) recipe from Food.com.
Provided by Mariz48746
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Clean the fish and slit it open. Let it stand for few minutes and drain well.
- Sprinkle fish with 1 tbsp salt.
- In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
- In the same skillet, sauté the garlic until light brown, then sauté onion.
- Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
- Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
- When the mixture boils, add flour to thicken. Then, add the fish.
- Cover the skillet and simmer for 5 minutes.
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