Fish In Persian Sweet And Sour Sauce Recipes

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CRISPY FISH WITH SWEET-AND-SOUR SAUCE



Crispy Fish with Sweet-and-Sour Sauce image

Categories     Fish     Ginger     Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 16

1 pound sea bass fillets, cut into 3/4-inch-wide slices
3 tablespoons cornstarch
1 cup all purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon peel
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)

Steps:

  • Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
  • Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
  • Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
  • Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.

FISH IN PERSIAN SWEET-AND-SOUR SAUCE



Fish in Persian Sweet-And-Sour Sauce image

A completely delicious dish of fish baked in a sweet-sour sauce flavored with pomegranate & citrus. Perfect served over recipe#443553. Modified from a recipe found on http://desertcandy.blogspot.com

Provided by UmmBinat

Categories     Southwest Asia (middle East)

Time 35m

Yield 3 , 3 serving(s)

Number Of Ingredients 17

1/8 cup pomegranate molasses
1/3 cup water
1/2 cup tomato juice
1 lemon, juice of
1/2 teaspoon lemon zest
1/8 cup freshly squeezed lime juice
sea salt, to taste
1/8 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon ground cardamom (I use freshly ground)
couple pinches allspice
1/2 tablespoon honey
olive oil
1/2 bunch scallion, chopped
1 garlic clove, crushed
4 fish fillets (I use haddock)
gluten-free flour, mix (I use a rice flour, and half the amount of tapioca starch)

Steps:

  • Combine pomegranate molasses and water, tomato juice, lemon juice and zest, lime juice, sea salt, spices, and honey in a bowl.
  • In a saucepan heat a few tablepoons of olive oil. Add the scallions and garlic and saute over medium heat until softened, a few minutes. Add the juice mixture and bring to a boil. Taste the sauce: it should be both sweet and sour, add more honey if necessary. Simmer for 2-3 minutes, then set aside.
  • Preheat oven to 450°F Get out a baking dish.
  • Pat the fish fillets dry and sprinkle with sea salt, then rub flour on the fillets to coat on both sides.
  • Heat a few spoonfuls of olive oil in a wide pan. Fry the fillets, you want the outside of the fillet to be "sealed" but the inside will not be done.
  • Place fillets in the baking dish. Pour the sauce over the fish and place in the oven. Bake 7-9 minutes, until the fish is just done. Serve immediately, with recipe#443553 or bread.

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