Sweet and Sour Fish Recipe
The trick to stir-frying is to have all the ingredients prepared and ready to go before you start heating anything. Then dinner is ready in about 20 minutes!
SERVES ► 6
- 6 frozen crunchy fish fillets
- 1½ cups long grain rice
- 3 cups water
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 green bell peppers, chopped
- 1 cup sliced carrot
- 1 (8-ounce) can pineapple tidbits
- ⅓ cup ketchup
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- ½ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
In large saucepan, combine rice and water and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes or until rice is tender and liquid is absorbed.
Preheat oven to 350°F. Prepare fish as directed on package.
Meanwhile, in large saucepan heat olive oil over medium heat. Add onion and garlic; stir-fry for 3 minutes.
Add bell pepper and carrot; stir-fry for 3–5 minutes longer.
Drain pineapple, reserving juice. Add pineapple to saucepan and stir.
In small bowl, combine reserved pineapple juice, ketchup, sugar, vinegar, cornstarch, soy sauce, ginger, and pepper and mix well.
Add to saucepan, bring to a simmer, and cook until thickened, about 3–5 minutes.
When rice is done, place on serving plate and top with vegetable mixture.
Cut fish fillets in half and place on top of vegetables. Serve immediately.
