Sweet and Sour Fish
- Yield
- ?
Ingredients
- 1 lb fish fillet (preferably haddock; can substitute cod but it flakes more)
- salt
- pepper
- flour
- onion
- bell pepper (red, green, orange, or yellow)
- 2 scallions
- 1 inch ginger
- 1-2 cloves garlic
Sauce
- 4 T sugar
- 3 T chiang kiang vinegar
- 3 T cold water
- 1 T soy sauce
- 1 T cornstarch
- 1/2 t salt
- 1 t sesame oil
Instructions
- 1
Mix together sauce ingredients and set aside.
- 2
Dry fish fillet. Cut into manageable pieces (~5-6 inches) but ideally leave the fillets as intact / as long as possible. Salt, pepper, and flour both sides of fillet. Gently rub flour into fish. Be generous (but not too much — need to come up with approx. measurements) with the salt and pepper.
- 3
Chop onion and pepper ~1/2 to 3/4" sq.
- 4
Heat oil in a large pan. Add scallions, ginger and garlic. Once fragrant add fish. Cook (~3 mins) without disturbing. Flip fish, being careful to leave fillets intact. Finish cooking other side (approx. how long?). Remove from pan and put into serving dish.
- 5
In clean pan, heat oil and sauté onions until soft and becoming translucent. Add peppers. After 1 minute add the sauce. Stir and check taste, salting if necessary. Cook until peppers are soft but still have a crunch. Pour over fish fillets.
- 6
Serve with rice.