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
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          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

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          5

          Newest Ratings and Reviews

          Read all 2 reviews

          • on January 24, 2012

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            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!

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          • on October 27, 2011

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            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!

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