SWEET FISH SPRAY RECIPES

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SWEET AND SOUR FISH RECIPE | ALLRECIPES



Sweet and Sour Fish Recipe | Allrecipes image

Any kind of filleted fish can be substituted in this recipe.

Provided by ASUAYAN

Categories     Main Dishes    Seafood Main Dishes    Halibut

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 3 servings

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, CarbohydrateContent 30.7 g, CholesterolContent 48.4 mg, FatContent 20 g, FiberContent 2.1 g, ProteinContent 33.6 g, SaturatedFatContent 2.6 g, SodiumContent 553.1 mg, SugarContent 23.1 g

CRISPY FISH WITH SWEET & SOUR SAUCE - MARION'S KITCHEN



Crispy Fish with Sweet & Sour Sauce - Marion's Kitchen image

If you’re looking for a showstopper dish for your next dinner party, this whole fried fish will do you proud – and it’s not as scary as it looks! Boasting crispy skin, tender flesh and a tangy sweet and sour sauce, it will earn you serious kudos in the kitchen. I like to use a white fish, like snapper or seabass.

Provided by MARIONSKITCHEN.COM

Yield Serves 6 as part of a multi-dish dinner

Number Of Ingredients 17

1 whole fish (size depends on how large your wok is)*
vegetable oil for deep frying
1 cup corn flour (cornstarch)
sea salt
fine slices of spring onion (scallions)
Sweet & sour sauce:
1 tbsp vegetable oil
½ onion, diced
½ capsicum, diced
½ cup diced fresh pineapple
½ cup brown sugar
3 tbsp white vinegar
2 tbsp tomato ketchup
1 tbsp soy sauce
1/3 cup pineapple juice
¼ tsp Chinese five spice
2 tsp corn flour (cornstarch) mixed with 2 tbsp water

Steps:

  • Soak the spring onion in cold water until it curls. Score the sides of the fish at about 3 cm intervals. Season with salt. Lightly coat in flour. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles. Cook the fish in the oil for 10-15 minutes, turning regularly, or until golden and crisp. While the fish is cooking, make the sweet & sour sauce. Heat one tablespoon of vegetable oil in a wok or large frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Then add the pineapple and stir-fry for half a minute. Turn the heat down to medium and add the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice. Simmer for 2 minutes until the sugar has dissolved. Add the corn flour mixture to the sauce and simmer for a further half a minute to thicken. Turn the heat off but keep the sauce warm in the pan. When the fish is golden, carefully transfer it to a paper towel. Allow the oil to drain and then place the fish on a serving platter. Warm the sauce if it has cooled. Pour the warm sauce over the fish and top with spring onion curls. *NOTES: I have a regular-sized carbon-steel Asian wok and I used a 1kg fish.

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