Sweet And Sour Fish Fillets Recipes

CHINESE SWEET AND SOUR FISH

Steps:

• Mix the ingredients for the marinade together (except for the oil) and then mix in the chunks of fish. Make sure they are all well coated, and set it aside while you chop everything else. Mix together all the ingredients for the sauce and set it aside.
• Heat the 3 cups of oil in a wok or deep frying pan until it's about 350°F. If you don't have a thermometer, you'll know the oil is hot enough when a bit of flour flicked into it sizzles instantly. Get a baking sheet or tray handy and line it with paper towels. Fry the fish in two or three batches, separating the pieces of fish the moment they hit the hot oil. Cook until they turn golden brown, about 3 minutes. Remove and let them drain on the paper towels.
• When the fish is done, carefully pour off all but about 3 tablespoons of the oil. Add the chiles, ginger and garlic and stir-fry over high heat for 30 seconds. Add the fish and stir fry for a few seconds, then pour over the sauce ingredients -- be sure to stir the sauce before you pour it in because the starch will tend to settle to the bottom. Let this boil furiously for 1 minute, then turn off the heat.
• Stir in the chives and sesame oil and serve at once with steamed rice.

CHINESE SWEET AND SOUR FISH FILLET STIR-FRY

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!

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.

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.

SWEET AND SOUR FISH FILLETS

Steps:

• Slice the fish fillets into pieces about 2x1 inches. Dredge the pieces in corn starch and allow to dry slightly on waxed paper. Mix together the flour, egg, water and salt to make a batter.
• In a separate small pot, dissolve the brown sugar in the vinegar over medium heat. Stir together the corn starch and water and add it to the pot. Stir well. Add the pineapple, carrot, sweet pickles, peppers and tomato wedges. Cook for 3-5 minutes until the sauce is clear and not cloudy. Set the sauce aside.
• Pour the oil about halfway up the wok. Turn the heat to a medium high setting. When the oil is heated, take a small piece of bread and place it in the oil. If the bread browns lightly on both sides fairly quickly, the oil is ready. If the bread does not brown immediately, the oil is not hot enough. If the bread turns dark brown or black, turn off the burner and allow the oil to cool for 5 minutes before testing again.
• Place 8-10 pieces of fish in the batter. Carefully lift the pieces of fish from the batter into the oil. The fish will sink to the bottom and then rise up. When the fish rises, deep fry for 4 minutes, 2 minutes on each side. Remove the fish to paper towels to drain the excess oil. Repeat the process until all the pieces are fried.
• Arrange the fish on a serving platter. Pour the reserved sauce over the fish.

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.
• SERVINGS: 4
• Calories: 206
• Total Fat: 4 grams
• Saturated Fat: 0 grams
• Protein: 22 grams
• Total carbohydrates: 20 grams
• Sugar: 14 grams
• Fiber: 2 grams
• Cholesterol: 49 milligrams
• Sodium: 438 milligrams

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.

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.