Sweet and Sour Fish
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 319 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 1 grams
- Protein
- 36 grams
- Total: 22 min
- Prep: 12 min
- Cook: 10 min
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.