Sweet and Sour Fish

Healthycooking's picture

Jan. 07, 2011


Cider vinegar 60 Milliliter (4 Tablespoon)
Light soy sauce 45 Milliliter (3 Tablespoon)
Granulated sugar 2 Ounce (50 Gram, 1/4 Cup)
Tomato puree 15 Milliliter (1 Tablespoon)
Cornflour 15 Milliliter (1 1/2 Tablespoon)
Water 8 Fluid Ounce (250 Milliliter / 1 Cup)
Green pepper 1 , seeded and sliced
Canned pineapple pieces 8 Ounce (1 Can, 225 Gram)
Tomatoes 8 Ounce , peeled and chopped (225 Gram)
Button mushrooms 8 Ounce , sliced (225 Gram / 2 Cups)
Haddock fillets 1 1/2 Pound , skinned (675 Gram, Chunky Style)
Salt To Taste
Black pepper To Taste


1. Preheat the oven to 180°C/350°F/ Gas 4. Mix together the vinegar, soy sauce, sugar and tomato puree in a saucepan. Put the cornflour in a jug, stir in the water, then add the mixture to the saucepan, stirring well. Bring to the boil, stirring constantly until thickened. Lower the heat and simmer the

2. Add the green pepper, canned pineapple pieces (with juice) and tomatoes to the pan and stir well. Mix in the mushrooms and heat through. Season to taste with salt and pepper.

3. Place the fish in a single layer in a shallow ovenproof dish, spoon over the sauce and cover with foil. Bake for 15-20 minutes until the fish is tender. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 550Calories from Fat 230

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1671 mg69.63%

Total Carbohydrates 62 g20.7%

Dietary Fiber 2 g8%

Sugars 31 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet