This is the recipe we use for sweet and sour fish. We most often use striper. Bread and fry your fish as you wish. Sometimes we use a batter for tempura style, sometimes we use bread crumbs. Both are good so fry the fish your favorite way. The sauce is served separately since it most likely makes more than you will use for one meal. It stores well in the fridge for up to a week. It is also good with chicken, shrimp or pork. I hope you enjoy it!
Linda
Sweet and Sour Sauce
1/4 cup soy sauce
1/4 cup cider vinegar
1 cup green pepper, sliced
1/2 cup onion, sliced
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon paprika
2 medium tomatoes chunked
20 ounce can pineapple chunks in juice
Combine sugar, cornstarch, and paprika in skillet. Drain pineapplea and reserve, add enough water to the juice to make 2 cups. Add juice, soy, and vinegar to cornstarch mixture. Cook stirring constantly until mixture boils. Boil 1 minute. Add green pepper and onion. Cover, cook just until vegetables are tender crisp, about 5 minutes. Add pineapple and tomatoes and heat through.
No comments:
Post a Comment