Fish in Sweet and Sour Sauce with Ginger

by Editorial Staff

The fish pieces are mixed with onions, garlic, ginger, green peas, and a sauce made from fruit juice, vinegar, and tomato paste. Foods are quickly fried in a hot pan, which preserves their taste and most of the usefulness.

Cook: 30 minutes

Servings: 4

Ingredients

  • Pineapple juice – 2 tbsp
  • Wine vinegar, white – 1 tbsp
  • Tomato paste – 1 tbsp
  • Sugar – 1 tbsp
  • Soy sauce – 2 teaspoon
  • Cornstarch – 1 teaspoon
  • Cornstarch – 1-2 tbsp
  • Fillet of sea white fish, cut into strips – 700 g
  • Sunflower oil – 1-2 tbsp
  • Onions, coarsely chopped – 1 pc.
  • Garlic, finely chopped – 2 cloves
  • Fresh ginger, finely grated – 1 piece (2.5 cm)
  • Sugar peas, chopped – 1 cup
  • Salt
  • Ground black pepper

Directions

  1. Make the sauce by mixing the first 6 ingredients.
  2. Stir 1-2 tbsp starch with salt and pepper. Dip fish slices in this breading.
  3. Heat half the oil well in a wok or regular large skillet. Fry the fish until golden brown for 5 minutes. Layout with a slotted spoon. Dry the pan thoroughly with a paper towel and add a little oil. When the oil is hot enough, add the onion and stir-fry, stirring occasionally, until tender. Add the garlic, ginger, and stir-fry for a few more minutes.
  4. Pour the prepared sauce into the skillet. Bring to a boil and cook, stirring constantly, for a few minutes. Reduce heat to medium, add peas, cook stirring for 1 minute. Put the fish in the pan, stir everything quickly, and serve the dish with boiled rice.

Enjoy your meal!

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