Sweet and Sour Fish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Main Ingredients
1 lb Fish Fillets - Red Snapper, Rock Cod, or Perch
2 Cloves Garlic, smashed and minced
1 Knob Ginger Root
(peeled, smashed, and minced)
1/4 cup Dry Sherry or other White Wine
1/2 Yellow Onion - cut into bite size
1/2 Bell Pepper - cut into bite size
1 Tomato - skinned and cut into 6 or 8 wedges
1 8 oz (or larger) Can Pineapple Chunks - save juice for gravy
1 Beaten Egg
Flour for dredging
Salt and Pepper to Taste
Gravy Ingredients:
5/8 cup Pineapple Juice from can - make with water if needed
1 Tbsp Catsup
1 Tbsp Soy Sauce
1 Tbsp Sugar (brown or white)
1 1/2 Tbsp Cornstarch
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Directions: |
Directions:1. Salt and pepper fish; dip in beaten egg and dredge in flour. Let stand for 5 minutes.
2. Heat 3 Tbsp oil in medium hot fry pan with ginger and garlic until garlic turns brown. Remove both from pan. Brown fillets on both sides without agitating Cover to cook through. (1/2 inch thick pieces take 5 minutes or more.)
3. Lower heat if necessary to prevent burning. Poke through the thickest part to check for doneness. Sizzle in sherry and transfer to warmed platter.
4. Wipe fry pan clean; heat about 2 Tbsp oil and sauté onions, bell peppers, and tomatoes until half done. Add 1-2 Tbsp water and cover to steam, about 1 minute.
Add Pineapples to the gravy and stir only till thickened. Pour over fish. |
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Personal
Notes: |
Personal
Notes: This recipe is from Lily Chinn's popular cookbook Your Favorite Recipes
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