Serves 4
25 min
Sweet and Sour Fish Fillets
Recipe GLPR4ff1287dda5cc2
Tender steamed cod fillets topped with a bright, tangy-sweet sauce made from pineapple, vinegar, and soy sauce, studded with caramelized peppers and onions. This Southeast Asian-inspired dish is light, flavorful, and ready in under 25 minutes.
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Ingredients
4 tablespoons Pineapple juice or orange juice
1 pound Cod fillets
Sea salt
Freshly ground white pepper
1 tablespoon Vegetable oil
2 cloves Garlic cloves, minced
1 teaspoon Fresh ginger, peeled and grated
1 Red bell pepper
1 Yellow onion
8 ounces Canned pineapple chunks in juice
2 tablespoons Rice vinegar
2 tablespoons Light soy sauce
1 teaspoon Brown sugar
1 heaping tablespoon Cornstarch
Scallion, sliced
Directions
Fill a wok or large pot halfway with water and bring to a boil, then reduce to a simmer. Cut the cod fillets into 2-inch chunks and divide between two shallow plates that will fit into a bamboo steamer. Season the fish generously with sea salt and white pepper, then drizzle 1 to 2 tablespoons of pineapple juice over each plate. Set the plates into the bamboo steamer, cover, and place the steamer basket over the simmering water. Steam for 7 to 8 minutes, until the fish is opaque, white throughout, and flakes apart easily with a fork. Remove the steamer from the wok and keep the fish covered while you prepare the sauce.
Place a wok or large skillet over high heat. Once hot, add the vegetable oil. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds to 1 minute, until the mixture becomes fragrant. Add the red pepper and onion chunks, tossing continuously for approximately 1 minute until they begin to soften. Pour in the canned pineapple chunks along with their juice, then add the rice vinegar, light soy sauce, and brown sugar. Mix the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the sauce. Continue cooking for 1 to 2 minutes, stirring frequently, until the sauce thickens and the vegetables are tender-crisp.
Transfer the steamed fish to a serving platter. Taste the sauce and adjust the seasoning with additional salt or pepper if needed. Pour the hot sweet and sour sauce and vegetables over the fish, then garnish with the sliced scallion. Serve immediately.
