Sweet and Sour Fish Fillets

Photo: Sweet and Sour Fish Fillets

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FISH:
  • Sea salt and freshly ground white pepper
    SAUCE:
      • Serving suggestion: steamed rice
        • Special equipment: bamboo steamer basket
          recipe tools

            • COMMENT ON THIS PROJECT

                

            Sign in

            All fields are required.

            E-mail Address:

            Password:

            Remember me on this computer

            Signing in

            Please enter your email address and we will send your password

            E-mail Address

            Your password has been sent and should arrive in your mailbox very soon.

            Not a member?

            Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

            It's free and easy.

          • Print Recipe

          Directions

          Bring a wok or large pot filled halfway with water to a boil and reduce to a simmer. Divide the fish between 2 plates that will fit into the basket layers of a bamboo steamer. Sprinkle the fish with sea salt and freshly ground white pepper. Drizzle 1 to 2 tablespoons of the pineapple juice over each plate of fish. Place the plates into the steamer, cover and set on top of the simmering water. Steam the fish until the flesh turns white and pulls apart easily, 7 to 8 minutes. Remove the steamer basket from the wok and set aside, keeping the fish covered.

          For the sauce: Place a wok over high heat and when the wok is hot, add the oil. Add the garlic and ginger and cook until fragrant, less than 1 minute. Add the red peppers and onions and toss to cook until tender, another minute. Add the pineapple chunks and their juice. Add the vinegar, soy sauce and brown sugar. Cook until the sauce thickens a bit 1 to 2 more minutes.

          Remove the fish to a platter. Season the sauce if needed and pour over the fish. Garnish with the sliced scallion.

          SERVINGS: 4
          Calories: 206
          Total Fat: 4 grams
          Saturated Fat: 0 grams
          Protein: 22 grams
          Total carbohydrates: 20 grams
          Sugar: 14 grams
          Fiber: 2 grams
          Cholesterol: 49 milligrams
          Sodium: 438 milligrams

          COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

          Review This Recipe

          You must be logged in to review this recipe.

          or Sign Up to Review

          5

          Newest Ratings and Reviews

          Read all 2 reviews

          • on January 24, 2012

            Flag

            Hurray for Ching-He Huang's new show! For years, I've been making mediocre-at-best Asian food & really needed an Asian Cooking For Dummies reference, but couldn't find a good one. I'm a good cook, but BUT NOT when it comes to Asian fare. My family usually can't hide their disappointment when I give them stir-fry for dinner. Well, not anymore! Tonight, I tried Ching-He's Sweet & Sour recipe, substituting chicken breast for fish fillets - I just stir-fried the chix with ginger & garlic, then added the remaining ingredients according to the sauce recipe. I think Ching-He stated on the show that the sweet & sour sauce could be used for chix too. Anyway, the dish was a BIG hit. I am learning so much watching Ching-He's show, and I am excited to try more of her recipes. This show will FINALLY make good home-cooked Asian food accessible to us non-Asians. No more long faces when I make stir-fry and no more unhealthy carry-out for my family! Yeah!

            people found this review Helpful.
            Was this review helpful to you? Yes | No

          • on October 27, 2011

            Flag

            This was pretty darn good. I didn't have time to make rice so I just made a few packets of ramen noodles and the green onions. I know that's total sacrilege but us busy moms gotta do what we gotta do. but My teenage son devoured it!

            people found this review Helpful.
            Was this review helpful to you? Yes | No
          Advertisement

          On TV

          *ALL TIMES EASTERN
          ON AIR
          NOW
          TONIGHT
          10:00
          PM

          what's hot

          Road Trip with G. Garvin
          Road Trip with G. Garvin Host: G. Garvin

          Get Cooking Channel on your TV.

          Learn How