Sweet and Sour Fish

do not reload. Food & Wine needed exclusivity. lk 2/5/07

Total Time:
22 min
12 min
10 min

4 servings

  • 3 tablespoons fish sauce
  • 3 tablespoons sugar
  • 1 lime, juiced
  • 3 tablespoons finely minced peeled ginger
  • 2 tablespoons minced lemongrass (tender part 1 small stalk)
  • 4 scallions (white and green parts), whites chopped, and greens cut into 1-inch pieces
  • 3 tablespoons peanut oil
  • 4 (6-ounce) snapper fillets, skin on and scored (about 1 1/2 pounds)(or catfish without skin)
  • Freshly ground black pepper
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup fresh basil or cilantro leaves
  • Suggested accompaniments: white rice and lime wedges
  • Stir the fish sauce, sugar, and lime juice together, set aside. In another bowl, mix the ginger, lemongrass, and scallion whites, together set aside.

  • Heat a large skillet over medium heat. Add 1 1/2 tablespoons peanut oil to the skillet and season the fish with pepper. Stir-fry half of the lemongrass mixture and cook until fragrant, about 30 seconds. Lay 2 of the fish fillets, rounded side or skin side down and cook until browned and a spatula can easily be slipped under the fish, about 2 to 2 1/2 minutes. Flip the fish; add half the fish sauce mixture and half of the scallion greens. Cook the fish, swirling the pan, to coat the fish as the liquid thickens into a syrupy sauce, about 2 minutes.

  • Transfer fish to a platter and repeat with remaining ingredients. Wipe or wash out skillet before starting the second batch. Scatter the tomatoes and basil or cilantro over the fish and serve.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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