Friday, August 16, 2013

How To Cook Sweet and Sour Fish

Rock fish caught off the coast of Big Sur in California 

           Fishermen have always faced a dilemma when it comes to taking home fish. What am I going to do with all this fish. Most rock fish caught off California's central coast seems to find its way in a tortilla. Fish tacos are awesome, but there are more options out there. Sweet and sour fish is very popular with California's Asian community and it is very easy to make. The dish is savory, sweet, crispy, chewy, sour, warm and just down right tasty.

Sweet and Sour fish

What you need:

-Four white fish fillets
-One sweet onion
-One bell pepper
-One can of pineapple
-Sesame oil
-Flour and or corn starch
-Vegetable oil
-Soy sauce

             Cut the fish into bite sized pieces and place in a zip top bag. Add soy sauce to the bag and let marinate for at least five minutes. Once marinated add a few table spoons of corn starch or flour to the bag and coat the fish. Let the fish sit while the oil heats up, once oil is hot fry the fish until golden brown. In a sauce pan or wok saute diced peppers until the onions soften, add two table spoons of ketchup. Add a teaspoon of sesame oil. Open a 15oz can of pine apple and add about half the fruit. It will start breaking down and adding to the sauce. It should look glossy and be a little runny, and if it starts getting too thick add some of the reserve liquid from the can of pineapple. Give it a taste test and if it is good to you add the fish and serve over steamed rice immediately. The sauce will work with about any meat, or you can buy a store bought sweet and sour sauce if you don't want to go through making it yourself.

Try it, I think you'll like it.


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