Sweet and Sour Fish

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

Total Time:
22 min
Prep:
12 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions

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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