Sweet and Sour Fish Fillets
Recipe GLPR0e595ad9ca58a5
Tender steamed cod fillets topped with a vibrant, tangy-sweet sauce made from fresh ginger, garlic, pineapple, and a medley of crisp vegetables. This Southeast Asian-inspired dish is light, flavorful, and perfectly balanced between sweet and savory notes.
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Ingredients
1 pound cod fillets, cut into 2-inch chunks
4 tablespoons pineapple or orange juice
Sea salt and freshly ground white pepper, to taste
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
1 red bell pepper, cut into 1/2-inch chunks
1 yellow onion, cut into 1/2-inch chunks
One 8-ounce can pineapple chunks in juice
2 tablespoons rice vinegar
2 tablespoons light soy sauce
1 teaspoon brown sugar
1 heaping tablespoon cornstarch
1 scallion, sliced, for garnish
Directions
Fill a wok or large pot halfway with water and bring to a boil, then reduce to a gentle simmer. Divide the cod chunks between two heatproof plates sized to fit in a bamboo steamer. Season the fish evenly with sea salt and white pepper. Drizzle 2 tablespoons of pineapple juice over each plate of fish. Carefully place the plates into the bamboo steamer, cover the steamer, and position it over the simmering water. Steam for 7 to 8 minutes, until the fish flesh becomes opaque white and flakes apart easily when tested with a fork. Remove the steamer from the wok and keep covered to maintain warmth.
While the fish steams, prepare the sauce. Set a wok or large skillet over high heat until very hot. Add the vegetable oil, then immediately add the minced garlic and grated ginger. Stir-fry for less than 1 minute until the mixture becomes fragrant. Add the red pepper chunks and onion chunks, tossing constantly for about 1 minute until they begin to soften but still retain some crunch.
Pour the canned pineapple chunks and their juice into the wok. Add the rice vinegar, light soy sauce, and brown sugar, stirring to combine. Dissolve the cornstarch in 1 to 2 tablespoons of water, then stir it into the sauce. Continue cooking for 1 to 2 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon. Taste and adjust seasonings with additional salt and pepper if needed.
Transfer the steamed fish from the plates to a serving platter, arranging the pieces in an even layer. Pour the warm sweet and sour sauce with vegetables and pineapple over the fish. Garnish generously with the sliced scallion. Serve immediately over steamed rice.
