Sweet & Sour Fish
A Uncategorized recipe with about 1/3 c cornstarch, turbot or halibut fillets cut into 1/2 inch squares, about 6 tbsp salad oil. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Prepare sweet & sour sauce and set aside.
- 2
Place cornstarch in a bag, add fish pieces, and shake to coat completely; shake off excess.
about 1/3 c cornstarch - 3
Place a wok over medium-high heat; when wok is hot, add 2 Tbsp. of the oil.
about 6 tbsp salad oil - 4
When oil is hot, add some of the fish; stir fry until fish is browned on all sides and flakes when prodded (about 2 minutes).
about 1/3 c cornstarchabout 6 tbsp salad oil - 5
Remove from wok and keep warm.
- 6
Repeat to cook remaining fish, adding about 2 Tbsp. more oil.
about 1/3 c cornstarchabout 6 tbsp salad oil - 7
Increase heat to high and pour 2 Tbsp. more oil into wok.
turbot or halibut fillets cut into 1/2 inch squares(2 lb)about 6 tbsp salad oilonion cut into 1-inch cubes(1)med green bell pepper seeded and cut into 1/2 inch thick strips(1)med tomato cut into 1-inch cubes(1) - 8
When oil is hot, add garlic, onion, and bell pepper; stir fry for 2 minutes.
garlic minced or pressed(1 clove)onion cut into 1-inch cubes(1)med green bell pepper seeded and cut into 1/2 inch thick strips(1) - 9
Stir sweet & sour sauce; pour into wok and stir in tomato.
turbot or halibut fillets cut into 1/2 inch squares(2 lb)onion cut into 1-inch cubes(1)med green bell pepper seeded and cut into 1/2 inch thick strips(1)med tomato cut into 1-inch cubes(1) - 10
Bring to a boil, stirring.
- 11
Return fish and any accumulated juices to wok; stir to combine.
- 12
Garnish with cilantro, if desired.
fresh cilantro or italian parsley optional - 13
Makes 4 servings.
- 14
Sweet & Sour Sauce: Stir together 1 Tbsp. cornstarch and 1/4 c. sugar.
about 1/3 c cornstarchabout 6 tbsp salad oil - 15
Stir in 2 Tbsp. each soy sauce and catsup, 1/4 c. distilled white vinegar, and 1/2 c. regular strength chicken broth.
about 6 tbsp salad oil
Nutrition Facts
Per serving
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Sweet & Sour Fish
A Uncategorized recipe with about 1/3 c cornstarch, turbot or halibut fillets cut into 1/2 inch squares, about 6 tbsp salad oil. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
15 steps- 1
Prepare sweet & sour sauce and set aside.
- 2
Place cornstarch in a bag, add fish pieces, and shake to coat completely; shake off excess.
about 1/3 c cornstarch - 3
Place a wok over medium-high heat; when wok is hot, add 2 Tbsp. of the oil.
about 6 tbsp salad oil - 4
When oil is hot, add some of the fish; stir fry until fish is browned on all sides and flakes when prodded (about 2 minutes).
about 1/3 c cornstarchabout 6 tbsp salad oil - 5
Remove from wok and keep warm.
- 6
Repeat to cook remaining fish, adding about 2 Tbsp. more oil.
about 1/3 c cornstarchabout 6 tbsp salad oil - 7
Increase heat to high and pour 2 Tbsp. more oil into wok.
turbot or halibut fillets cut into 1/2 inch squares(2 lb)about 6 tbsp salad oilonion cut into 1-inch cubes(1)med green bell pepper seeded and cut into 1/2 inch thick strips(1)med tomato cut into 1-inch cubes(1) - 8
When oil is hot, add garlic, onion, and bell pepper; stir fry for 2 minutes.
garlic minced or pressed(1 clove)onion cut into 1-inch cubes(1)med green bell pepper seeded and cut into 1/2 inch thick strips(1) - 9
Stir sweet & sour sauce; pour into wok and stir in tomato.
turbot or halibut fillets cut into 1/2 inch squares(2 lb)onion cut into 1-inch cubes(1)med green bell pepper seeded and cut into 1/2 inch thick strips(1)med tomato cut into 1-inch cubes(1) - 10
Bring to a boil, stirring.
- 11
Return fish and any accumulated juices to wok; stir to combine.
- 12
Garnish with cilantro, if desired.
fresh cilantro or italian parsley optional - 13
Makes 4 servings.
- 14
Sweet & Sour Sauce: Stir together 1 Tbsp. cornstarch and 1/4 c. sugar.
about 1/3 c cornstarchabout 6 tbsp salad oil - 15
Stir in 2 Tbsp. each soy sauce and catsup, 1/4 c. distilled white vinegar, and 1/2 c. regular strength chicken broth.
about 6 tbsp salad oil
About this recipe
A Uncategorized recipe with about 1/3 c cornstarch, turbot or halibut fillets cut into 1/2 inch squares, about 6 tbsp salad oil. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
