SWEET AND SOUR FISH SAUCE RECIPES

SWEET AND SOUR FISH SAUCE RECIPE | MYRECIPES

Sweet and Sour Fish Sauce Recipe | MyRecipes image

Notes: Use this versatile sauce to dress the chicken salad and to season the grilled pork noodles. Make the sauce up to 1 week ahead, storing airtight in refrigerator.

Provided by Lan Ngoc Tran

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

½ cup Asian fish sauce (nuoc mam or nam pla)
¾ cup sugar
3 tablespoons lime juice
2 cloves garlic, minced
½ teaspoon Asian red chili paste or hot sauce

Steps:

Stir fish sauce with sugar, lime juice, garlic, chili paste, and 1 cup water until sugar dissolves.

Nutrition Facts : Calories 28 calories, CarbohydrateContent 5.6 g, FatContent 0.4 g, ProteinContent 0.6 g, SaturatedFatContent 0.1 g, SodiumContent 151 mg

CRISPY FISH WITH SWEET-AND-SOUR SAUCE RECIPE - GRACE ...

Crispy Fish with Sweet-and-Sour Sauce Recipe - Grace ... image

Most Chinese-takeout sweet-and-sour sauces are bright red, gluey and sugary. Grace Parisi’s version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through. Slideshow: Better Than Takeout

Provided by Grace Parisi

Total Time 30 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
3 tablespoons unseasoned rice vinegar
2 tablespoons ketchup
2 tablespoons sugar
1 tablespoon Shaoxing (Chinese cooking wine) or sherry
1 tablespoon cornstarch
1 teaspoon Chinese chile-garlic sauce
3 tablespoons canola oil
1 1/2 tablespoons minced peeled ginger
2 large garlic cloves, minced
Four 4- to 5-ounce branzino, striped bass or trout fillets
2 scallions, thinly sliced on the bias
Steamed rice, for serving

Steps:

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.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the fish, skin side down, and press lightly with a spatula to sear the skin for 10 seconds for each fillet. Cook undisturbed over high heat until the fillets are browned and crispy at the edges and just barely opaque on top, about 5 minutes. Flip the fish and cook just until cooked through, about 1 minute longer. Transfer the fish skin side up to plates. Spoon the sauce on top, garnish with the scallions and serve with rice.

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