Sweet and Sour Fish
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 lb fish fillet (cod or sea bass are good choices)
- 4 ounces carrots
- 4 ounces peas
- 1 green pepper
- 4 ounces cornstarch
-
Sauce
- 2 tablespoons green onions, chopped diagonally
- 1 tablespoon ginger, finely chopped
- 300 ml chicken stock
- 1 tablespoon soy sauce
- 2 tablespoons dry sherry or 2 tablespoons rice wine
- 1 1⁄2 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 2 teaspoons cornstarch, blended with
- 2 teaspoons water
directions
- 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.
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RECIPE SUBMITTED BY
Izzy Knight
United States
I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)