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
- Make the sauce by mixing the first 6 ingredients.
- Stir 1-2 tbsp starch with salt and pepper. Dip fish slices in this breading.
- 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.
- 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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