Marinated Sweet And Sour Fish Recipes

SWEET AND SOUR SAUCE FISH

Steps:

• In a bowl, combine fish and soy sauce. Marinate for about 30 minutes in the refrigerator. Drain well.
• In a bowl, whisk egg until frothy.
• In another bowl, combine flour, cornstarch, and salt and pepper to taste.
• Dredge fish fillets in flour mixture, dip in the beaten egg, and then dredge again in flour mixture to fully coat.
• In a pan over medium heat, heat about 1-inch deep of oil. Add battered fish fillets and cook, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
• In a bowl, combine pineapple juice, vinegar, ketchup, sugar, cornstarch, and salt. Stir until smooth.
• In a pan over medium heat, heat about 1 tablespoon oil. Add bell peppers and onions and cook, stirring regularly, until half cooked. Remove from pan and set aside.
• In the pan, add sauce mixture and bring to a boil, whisking regularly, for about 2 to 3 minutes or until thickened.
• Add bell peppers and onions and cook for about 1 minute or until tender yet crisp.
• Add fried fish fillets and cook and toss quickly just until coated with sauce. Serve hot.

MARINATED SWEET AND SOUR FISH

Steps:

• Preheat the oven to 375 F/190°C.
• Heat 2 tablespoons of the olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add the onions and coriander seeds and cook for 5 minutes, stirring often. Add the peppers and cook for a further 10 minutes. Add the garlic, bay, curry powder, and tomatoes, and cook another 8 minutes, stirring occasionally. Add the sugar, vinegar, 1 1/2 teaspoons salt, some black pepper, and continue to cook another 5 minutes.
• Meanwhile, heat the remaining 1 tablespoons oil in a separate frying pan over medium-high heat. Sprinkle the fish with some salt, dip in the seasoned flour to coat, then in the eggs. Fry about 3 minutes, turning once. Transfer the fish to paper towels to absorb the extra oil, then add to the pan with the peppers and onions, pushing the vegetables aside so the fish sits on the bottom of the pan. Add enough water just to immerse the fish (about 1 cup/250 ml) in the liquid.
• Place the pan in the oven for 10-12 minutes, until the fish is cooked. Remove from the oven and leave to cool to room temperature. The fish can now be served, but it is actually better after a day or two in the fridge. Before serving, taste and add salt and pepper, if needed, and garnish with the cilantro.