Pan-Fried Fish with Sweet & Sour Sauce
Pan-Fried Fish with Sweet & Sour Sauce
This makes a refreshing change from the usual fish dishes.
The sauce can be made several hours ahead of time. This recipe works well with most kinds of fish, but I have found the firmer varieties are best. Fish like place, dabs, sole, etc. tend to break up when trying to prepare several portions at once.
Pan-Fried Fish with Sweet & Sour Sauce
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 225 g can sweetened pineapple pieces
- 1 tbsp oil
- 1 clove garlic crushed
- 1 tsp grated fresh ginger
- 1 medium onion coarsely chopped
- 1 small red pepper chopped
- 1 small green pepper chopped
- 1 stick celery chopped
- 2 tsp cornflour
- 2 tbsp tomato ketchup
- 2 tsp light soy sauce
- 1 tsp sweet chilli sauce
- 1 tbsp white wine vinegar
- 4 medium white fish fillets any firm white fish, not things like place, etc.
- Plain flour
- 30 g butte
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Drain the pineapple and reserve 3 tbsp of the syrup
- Heat the oil in a medium frying pan and add the garlic, ginger and onion, stir-fry over medium heat for about 2 minutes or until the onion is just soft but not brown.
- Now add the peppers, celery and pineapple pieces, stir-fry for a further minute.
- Bled the cornflour with the reserved syrup and add this together with the sauces and vinegar stirring constantly until the sauce boils and thickens. Set aside (see my tips below)
- Heat the butter in a large frying pan. Toss the fish into the flour, shake off any excess and lay fish in the pan in a single layer.
- Cook on both sides for about 3 minutes or until tender.
- Serve the fish with the hot sweet and sour sauce.
Paul's Tips
I used Hake in this recipe. The sauce can be prepared several hours ahead: Keep covered in the fridge. Cook the fish just before serving.
NOTE; This dish is NOT suitable for freezing or microwave.
I used Hake in this recipe. The sauce can be prepared several hours ahead: Keep covered in the fridge. Cook the fish just before serving.
NOTE; This dish is NOT suitable for freezing or microwave.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Fish, Main Courses, Recipes
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