You are here

Sesame Fish With Sweet And Sour Sauce

Quick.easy.cooking's picture
Ingredients
  Garlic 3 Clove (15 gm)
  Fresh ginger slices 6 , unpeeled (Quarter Size Slices, 1/4 Inch Thick)
  Scallions 4
  Cornstarch 4 Tablespoon
  Pineapple juice 1 Cup (16 tbs)
  Vegetable oil 26 Teaspoon (1/2 Cup Plus 2 Teaspoons)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Reduced-sodium soy sauce 4 Teaspoon
  Ketchup 1⁄4 Cup (4 tbs)
  Sugar 4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Egg white 1
  Halibut steaks/Other very firm white fish 1 3⁄4 Pound
  Sesame seeds 1⁄2 Cup (8 tbs)
Directions

1 In a food processor, mince the garlic. Add the ginger and coarsely chop. Add the scallions and coarsely chop. In a small bowl, combine 3 tablespoons of the cornstarch with the pineapple juice.
2 In a small skillet or saucepan, warm 2 teaspoons of the oil over medium-high heat until hot but not smoking. Add the garlic, ginger and scallions, and cook, stirring, until the garlic begins to brown, about 3 minutes.
3 Add the cornstarch-pineapple juice mixture, the vinegar, 2 teaspoons of the soy sauce, the ketchup, sugar and pepper, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer while you prepare the fish.
4 In a shallow bowl, beat the egg white with the remaining 1 tablespoon cornstarch and 2 teaspoons soy sauce.
5 Cut the fish into 1/2 inch-wide strips. Add the fish to the egg white mixture and toss to coat well. Place the fish strips on a plate and sprinkle them with the sesame seeds, turning the fish to coat all sides.
6 In a medium nonstick skillet, warm the remaining 1/2 cup oil over medium-high heat until hot but not smoking. Add the fish in batches and cook until golden, about 3 minutes per side. As they are done, place the fish on a paper towel-lined plate in a low oven to keep warm.

Recipe Summary

Difficulty Level: 
Easy
Interest: 
Quick

Rate It

Your rating: None
4.26
Average: 4.3 (15 votes)