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Sweet and Sour Fish
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(Recipe ID: 755)
Preparation time: 60 minutes; Cook time: 25 minutes
Source: Chef Joseph Lowery
This a really delicious recipe for sweet and sour, but it will not be colored red because food coloring is not used.
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 3 pounds Cod or other Fish Fillets
- 1/3 cup Dry Sherry
- 1 teaspoon Tamari Soy Sauce
- 1 teaspoon Powdered Ginger *
- 6 Dried Black Mushrooms *
- 2 cups Hot Water
- 1 Tablespoon Sherry
- 2 cups Cornstarch or Arrowroot
- 2 medium Carrots
- 2 medium Bell Peppers (about 1 cup chopped)
- 2 medium Yellow Onions
- 6 ounce Bamboo Shoots
- 3 large Green Onions
- 8 cloves Garlic
- 1/4 cup Julienne of Peeled Fresh Ginger
- 2 cups Cubed Fresh Pineapple
- 3/4 cup Honey
- 1/2 cup Raspberry Vinegar
- 1 1/2 cup Water or Stock
- 1 Tablespoon Cornstarch or Arrowroot
- 1/4 teaspoon Cayenne
- Oil for frying the fish
- 1 teaspoon Sesame Oil
- Cut filets into 1 1/2" or 2 1/2" strips.
- Marinate fish in a mixing bowl for 15 to 30 minutes with the 1/3 cup dry sherry, 1 teaspoon tamari soy sauce and 1 teaspoon powdered ginger. Stir fish around to cover evenly with marinade.
- While fish are marinating, soak the 6 dried black mushrooms in 2 cups hot water and 1 Tablespoon Sherry. Soak mushrooms for about the same time as marinating fish (15 to 30 minutes).
- Place 2 cups of cornstarch in a long, shallow dish. Dredge each fish strip in the cornstarch making sure each is well coated. Lay each coated piece on a wax paper covered baking sheet. Refrigerate until ready to cook.
- Slice the 2 carrots on a bias no wider than about 1/8".
- Cut the 2 bell pepers into 1 1/2" cubes.
- Coarsely chop the 2 yellow onions.
- Drain 6 ounce canned bamboo shoots and cut into thin julienne strips.
- Split 3 green onions and cut into 1 1/2" sections.
- Peel 8 cloves garlic & thinly slice each.
- Peel and cut 1/4 cup ginger into julienne strips.
- Peel, core and cube fresh pineapple in 1/2" pieces to make 2 cups.
- Drain mushroms, remove stems, blot out moisture on paper towels and thinly slice.
- Combine carrots, bell peppers, onions, bamboo shoots, green onions, garlic, pineapple and mushrooms and set aside.
- Heat enough oil in a large skillet to cover one layer of fish. Heat the oil until hot. Remove fish from the refrigerator and cook 1 layer of fish strips in the pan at a time. Turn 1 or 2 times until the strips turn golden. Drain on paper towels and repeat until all of the fish strips are cooked. Reserve cooked fish in a warm place.
- Pour off most of the oil from frying pan, leaving 2 to 3 Tablespoons in the skillet. Add 1 teaspoon sesame oil and return to high heat on the stove.
- Add reserved vegetable-pineapple chunks to oiled skillet all at once, and stir constantly for 6 or 7 minutes. Do not overcook; vegetable should be crisp.
- Combine 3/4 cup honey, 1/2 raspberry vinegar and 1 cup of the stock. Blend and add to cooking vegetables. Reduce heat & simmer.
- Blend 1 Tablespoon cornstarch, 2 teaspoon tamari soy sauce and 1/4 teaspoon cayenne pepper with remaining 1/2 cup of stock or water. Add to simmering mixture in skillet and stir while dish thickens.
- Add cooked fish strips to skillet and stir very gently to coat fish thoroughly with sauce.
- Remove from heat and serve as quickly as possible.
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.