Recipe courtesy of Ching-He Huang
Sweet and Sour Fish Fillets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 206
- Total Fat
- 4 grams
- Cholesterol
- 49 milligrams
- Sodium
- 438 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 22 grams
- Sugar
- 14 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
Fish:
4 tablespoons pineapple or orange juice
1 pound cod fillets, cut into 2-inch chunks
Sea salt and freshly ground white pepper
Sauce:
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon peeled and grated ginger
1 red pepper, cut into 1/2-inch chunks
1 yellow onion, cut into 1/2-inch chunks
One 8-ounce can pineapple chunks in juice
2 tablespoons rice vinegar
2 tablespoons light soy sauce
1 teaspoon brown sugar
1 heaping tablespoon cornstarch
1 scallion, sliced, for garnish
Directions
Special equipment:
bamboo steamer basket- 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.