Baked Fish With Sweet And Sour Sauce Recipes

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Steps:

• Preheat oven to 200°C / 390°F (all oven types).
• Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
• Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
• Sprinkle fish with shallots, then pour over sauce.
• Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

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.

SUPERIOR SWEET AND SOUR WHOLE FISH

Steps:

• Wash the fish and pat dry with paper towels. Cut three diagonal slits into each side of the fish. Set aside.
• Dice the coloured peppers into 2-cm cubes. Peel and slice the onion into thin wedges. Slice the tomato into 8 wedges.
• Combine the sauce ingredients in a bowl.

SAUCED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, mayonnaise, sour cream and lemon juice.
• Place cod fillets in a 8x8 inch baking dish. Pour mayonnaise mixture over fish.
• Bake in a preheated oven for 30 minutes or until fish flakes easily with a fork.

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.

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.

SWEET AND SOUR SALMON

Steps:

• Preheat the oven to broil and position the oven rack to the top rack. Line a baking sheet with foil and spray with non stick cooking spray. Place the salmon filets skin side down on the prepared baking sheet, set aside.
• In a small saucepan combine soy sauce, vinegar, sugar, thai chili sauce, garlic and cornstarch. Bring to a simmer and whisk constantly until the sauce has thickened.
• Brush half of the sauce on top the salmon filets. Place in the oven and broil for 8-10 minutes or until the salmon is fully cooked, brushing the remaining sauce on top halfway through cooking. If the salmon starts to get too brown move the rack down some.
• Once the salmon has cooled a bit remove the skin and serve immediately with green onions and sesame seeds for garnish, if desired.

COD IN SWEET AND SOUR PEPPER SAUCE

Steps:

• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
• Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
• Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.

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.

HOMEMADE SWEET AND SOUR SAUCE

Steps:

• In a saucepan over medium-high heat whisk together the pineapple juice, vinegar, brown sugar, ketchup, and soy sauce together.
• In a small bowl whisk together the cornstarch and water to make a slurry.
• Add the cornstarch to the saucepan and whisk it in.
• Bring to a simmer then reduce to medium-low until it thickens