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Fried Fish In Pungent Sauce

Global.Potpourri's picture
Ingredients
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Fish fillets 1 1⁄2 Pound, cut into serving pieces
  Water 3⁄4 Cup (12 tbs)
  Carrots 2 , thinly sliced
  Onions 2 Small, sliced
  Green pepper 1 Small, cut into rings
  Garlic 1 Clove (5 gm), finely chopped
  Packed brown sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Vinegar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Teaspoon
Directions

Heat oil in skillet until hot.
Pat fish dry with paper towels.
Cook over medium heat until fish flakes easily with fork, turning carefully, 8 to 10 minutes.
Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling in 1 1/2 quart saucepan; reduce heat.
Cover and simmer 5 minutes.
Mix vinegar and cornstarch; stir into vegetables.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Pour over fish.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Fish

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