Flounder Fillets With Orange Sweet And Sour Sauce Recipes

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CHINESE SWEET AND SOUR FISH FILLET STIR-FRY



Chinese Sweet and Sour Fish Fillet Stir-fry image

Sweet and Sour Fish is a very popular dish in China, and it's almost always served as a whole fish. This recipe is the much easier version: Sweet and Sour Fish Fillet Stir-fry, using readily available fish fillets fried in a crispy batter.

Provided by Bill

Categories     Fish & Seafood

Time 45m

Number Of Ingredients 21

12 ounces cod fillet ((340g, rinsed clean, pat dry and cut into 1-inch cubes))
3 cups canola oil ((for frying))
¾ cup all-purpose flour
¼ teaspoon baking powder
1 tablespoon cornstarch
½ teaspoon salt
⅛ teaspoon turmeric powder
⅛ teaspoon white pepper
¼ teaspoon sesame oil
⅔ cup cold seltzer or club soda
¼ cup red onion ((cut into a 1-inch dice))
¼ cup red bell peppers ((cut into a 1-inch dice))
¼ cup green bell peppers ((cut into a 1-inch dice))
1 tablespoon ketchup
3/4 cup canned pineapple chunks
¾ cup pineapple juice from the can
2 ½ tablespoons red wine vinegar
⅓ cup water
¼ teaspoon salt
2 tablespoons sugar
1 1/2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Steps:

  • Make sure your fish fillet is clean and pat dry to ensure your fried fish gets really crispy. Heat 3 cups of oil in a small pot (to conserve oil) to 380 degrees F. You can use a thermometer or check the temperature by putting a drop of batter into the oil. The batter should not turn brown right away. Instead, it should rise immediately to the surface and turn a very light golden brown.
  • To make the batter, mix together all the dry ingredients--the flour, baking powder, cornstarch, salt, turmeric, and white pepper. When you're ready to fry, mix in the sesame oil and cold seltzer water until the batter is smooth.
  • Next, drop the fish fillets into the batter. Ensure they are evenly coated, but allow the excess to drip off (if there's too much batter on the fish, you'll end up with dough balls!). Carefully place the fish into the oil one piece at a time, ensuring that they don't stick to each other. Fry in batches so that the fish pieces aren't overcrowded, frying for 3-4 minutes or until golden brown.
  • Scoop the fried fish out and transfer to a cooling rack placed over a baking sheet to drain. Repeat until all the fish has been fried.
  • Next, put two teaspoons of the frying oil in a separate wok or skillet over high heat, and toss in the onions, and peppers. Stir-fry for 30 seconds, and then stir in the ketchup. Fry for another 20 seconds--frying the ketchup brings out the color and makes for a better depth of flavor in the sweet and sour sauce.
  • Mix in the pineapple, pineapple juice, red wine vinegar, water, salt, and sugar, and bring the liquid to a low simmer for 2 minutes. With the sweet and sour sauce still simmering, slowly stir in the cornstarch slurry until the sauce is thick enough to coat a spoon.
  • At this point, if the fried fish fillets have softened, you can refry them in the oil heated to 400F for 30 seconds in larger batches. The higher heat is needed because the oil will cool immediately after putting in a larger batch of fish in the oil.
  • Once the fish is ready, toss it into the wok, and fold into the sauce with 3 or 4 scooping motions until the pieces are lightly coated. Plate and serve immediately!

Nutrition Facts : Calories 395 kcal, Carbohydrate 37 g, Protein 17 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 538 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

FLOUNDER IN ORANGE SAUCE WITH PINE NUTS



Flounder in Orange Sauce With Pine Nuts image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 10m

Yield 2 servings

Number Of Ingredients 8

3/4 pound flounder or sole fillet
1 tablespoon olive oil plus a few drops
2 tablespoons raisins
2 tablespoons pine nuts
2 tablespoons orange juice concentrate
1 teaspoon lemon juice
1 teaspoon water
1 tablespoon chopped parsley

Steps:

  • Heat broiler. Arrange fish on broiler pan and rub them with a few drops of oil. Broil about 2 inches from source of heat, 4 to 5 minutes, depending on thickness of fillets. Do not turn them.
  • Heat 1 tablespoon of oil in small skillet. Saute raisins and pine nuts over medium heat 2 to 3 minutes, until nuts begin to color. Stir in orange juice concentrate, lemon juice and water and simmer to heat.
  • When fish is cooked, arrange on serving plates and spoon sauce over. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 506 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED ORANGE FLOUNDER



Grilled Orange Flounder image

A way that I cooked a whole flounder on the BBQ that turned out well. The orange juice runs through the fish during cooking giving it a sweet flavour, while the remainder of the rind when placed to the side of the dish can be eaten from time to time as a more sour offset.

Provided by Peter J

Categories     One Dish Meal

Time 55m

Yield 1 serving(s)

Number Of Ingredients 7

1 whole flounder, gutted and prepared
1/2 medium orange, sliced thinly
1 tablespoon fresh parsley, chopped
1/8 teaspoon black pepper, ground
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme

Steps:

  • Place flounder on top of piece of foil large enough to wrap it securely.
  • Cover with orange slices and sprinkle with pepper and herbs.
  • Wrap tightly in foil and cook in a pre-heated BBQ with hood down for approximately 30 minutes, turning once during cooking.
  • Open the foil and continue to cook approximately 15 minues with the BBQ hood still down.

Nutrition Facts : Calories 33.9, Fat 0.1, Sodium 2.4, Carbohydrate 8.3, Fiber 1.9, Sugar 6.2, Protein 0.8

FLOUNDER FILLETS WITH ORANGE SWEET AND SOUR SAUCE



Flounder Fillets With Orange Sweet And Sour Sauce image

Number Of Ingredients 18

ORANGE SWEET AND SOUR SAUCE:
1/4 cup homemade or low-salt canned chicken broth
1/4 cup fresh orange juice
1/4 cup rice vinegar
3 tablespoons ketchup
2 tablespoons packed light brown sugar
1 tablespoon Japanese soy sauce
1/2 teaspoon chili paste with garlic, or red hot pepper sauce
2 teaspoons cornstarch
6 medium carrots, peeled and cut into 1/8-inch diagonal slices
2 tablespoons shredded fresh ginger (use the large holes on a box grater)
1 tablespoon soy sauce
4 flounder filets (4-ounces each)
1/4 teaspoon freshly ground pepper
1/2 cup cornstarch
vegetable oil for deep-frying
3 scallion, white and green parts, chopped
1/2 cup frozen green peas, thawed

Steps:

  • 1. TO MAKE THE SAUCE: In a small bowl, mix all the ingredients except the cornstarch. Add the cornstarch and stir until dissolved. Set aside. 2. In a small bowl, cover the mushrooms with hot water. Let stand until softened, about 30 minutes. Drain. Cut off and discard the tough stems, if attached. Cut each mushroom into quarters. 3. In a medium saucepan of salted boiling water, cook the carrots just until crisp-tender, about 1 minute. Drain and set aside. 4. Place the ginger in a clean kitchen towel. Squeeze and wring the ginger over a bowl to extract the juice. Stir in the soy sauce. Rub the ginger juice mixture into each fillet, and season with the pepper. 5. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. Heat a large flat-bottomed wok or deep skillet over high heat. Add enough oil to come halfway up the sides and heat it over high heat until very hot, but not smoking (the surface will shimmer slightly), or a deep-frying thermometer reads 375°F. 6. Put the cornstarch in a shallow bowl. Coat each fish fillet with cornstarch. In batches, without crowding, deep-fry the fish fillets until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to a wire rack to drain and keep warm in the oven while frying the rest of the fillets. Arrange the fish on a large platter and keep warm in the oven while making the sauce. 7. Pour off all the oil from the wok. Wipe out the cornstarch in the wok with paper towels. Return 2 tablespoons of the oil to the wok and place over high heat. Add the carrots, mushrooms, scallions, and peas, and stir-fry until the scallions begin to wilt, about 30 seconds. Stir the sauce mixture, pour into the wok, and stir until boiling and thickened. Pour the sauce over the fish and serve immediately.NOTE: Dried shiitake mushrooms, sometimes called dried black Chinese mushrooms, are used in many Asian dishes. They have a milder flavor than other dried mushrooms, such as Italian porcini. They range in size from small to very large. In general, the larger mushrooms are the most expensive, but they have the strongest flavor. I use the moderately priced medium-sized shiitakes. They can be purchased at Asian grocers and many supermarkets.

Nutrition Facts : Nutritional Facts Serves

SWEET-AND-SOUR ORANGE SAUCE



Sweet-and-Sour Orange Sauce image

I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.

Provided by duboo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 19m

Yield 12

Number Of Ingredients 10

2 cups water
1 cup brown sugar
3 tablespoons red wine vinegar
2 tablespoons orange zest, or to taste
1 tablespoon soy sauce
¼ teaspoon ground ginger
⅛ teaspoon sriracha hot sauce
⅛ teaspoon white pepper
1 pinch cayenne pepper
3 tablespoons cornstarch

Steps:

  • Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
  • Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
  • Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g

FILLET OR FLOUNDER OR SOLE IN ORANGE SAUCE



Fillet or Flounder or Sole in Orange Sauce image

Company perfect. Serve with baked sweet potatoes and green veggie. Can be made ahead and reheated in microwave giving you more time with guests.

Provided by BoxOWine

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fillets of sole or 1 lb flounder
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 tablespoon unsalted butter (DIVIDED)
2 tablespoons finely chopped onions (DIVIDED)
3 tablespoons frozen orange juice concentrate
1/2 cup dry white wine

Steps:

  • Dry fish on paper towels.
  • mix flour, salt and pepper together.
  • dip fish slices in seasoned flour to coat lightly.
  • melt 2 tblsp butter in large skilet.
  • Add onion and saute over medium heat until they are soft but not browned.
  • Leave onion in pan.
  • Add fish filets and cook until lightly browned, turning once, 2 to 3 minutes on each side.
  • Do not crowd fish in pan.
  • Repeat steps 2 and 3 for larger portions of fish.
  • Remove fish to a micro safe dish.
  • Lower heat and melt 2 tablespoons butter, add orange juice concentrate and wine.
  • Stir to combine and heat through.
  • Pour sauce over fish.
  • Microwave few minutes to reheat.

Nutrition Facts : Calories 224.9, Fat 3.5, SaturatedFat 1.6, Cholesterol 59.7, Sodium 385.5, Carbohydrate 18.2, Fiber 0.7, Sugar 5.3, Protein 23.4

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