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Thursday, January 5, 2012

Sweet and Sour Fried Fish

I am getting excited about my new blog. Throughout the day I think about what to make to update my new blog! The choices are endless as I have an amazing appetite and there's just so much to make!! So I finally decided to make "Sweet and Sour Fried Fish". This dish is healthy and tasty as you will get the low-fat, high quality protein from fish and lots of nutrients from vegetables! Fishes are high in omega-3 fatty acids, which are essential to keep our heart and brain healthy. There is evidence from studies showing that if you consume fish or fish oil supplements, it will lower and reduce the risk of heart attacks, strokes, slows buildup of plaques and lowers blood pressure. Since our body doesn't produce its own omega-3 fatty acids, make sure to consume lots of fish whenever you can!

If you do not have time to make fish all the time, you can buy yourself a bottle of fish oil supplements but that does not taste as good as real food! Whenever possible, I always try to get my nutrients from food.

I hope you enjoy tonight's dish!

I start off with three fish (about 1 lb each fish). It doesn't matter what fish you use as long as it has a lot of meat. I used 3 sea bass. Before covering it in corn starch or sweet potato starch, I marinate it in salt, sugar, and ginger for about an hour in the fridge.

Cover the fish with corn starch or sweet potato starch (both works).

 Preparing for the sweet and sour vegetable sauce (ginger, garlic, onions, carrots, red peppers, celeries).

 Fry the fish in 10 TBSP of oil.

 Flip the fish around after about 10 minutes and cook the other side for about 10 minutes as well.

 On a separate pot, prepare the sweet and sour vegetable sauce.

After the fish is fried, pour the sweet and sour sauce over the fish, and serve! How simple!

Serves about 6

3 fish (about 1 lb each) - doesn't really matter what fish you use but I used sea bass

MARINATE FISH (for about an hour) with:
1 TBSP rice wine
4 slices of ginger sliced in thin strips
1 tsp salt
1/2 tsp sugar

2 TBSP corn starch or sweet potato starch
10 TBSP oil

1 TBSP oil
4 slices of ginger sliced in thin strips
3 garlic, sliced thin
1 onion (medium) - (use purple for color if you have)
1 carrot, sliced
1/2 stalk of celery, sliced
1/2 red pepper (can use orange or yellow or green for colors), sliced
1 TBSP fish sauce
1.5 TBSP soy sauce
2 TBSP rice vinegar
2 1/3 cups water, divided
1.5 TBSP corn starch
4 TBSP sugar
1 tsp pepper (use white pepper powder if you have)
1 tsp salt

Marinate the fish for about one hour with rice wine, ginger, salt, and sugar. After you marinate it, cover it with corn starch or sweet potato starch, and let the fish sit for 5 minutes (to make sure the starch sticks onto the fish before frying). If you want, you can also use an egg white on the fish right before covering with starch as this will allow the starch to stick on the fish more. I didn't use the egg white and it was fine.

Heat up about 10 TBSP oil in a pan in medium-high heat. Fry each side of the fish for about 10 minutes each. Cover the pan, leaving about an inch opening for air so it doesn't get too fried.

On the side, prepare the sweet and sour vegetable sauce. Heat up oil and add ginger, garlic, onion and stir for about 5 minutes. Then add, carrot, celery, red pepper, fish sauce, soy sauce, rice vinegar, and 2 cups of water. Cover and let it boil. While it is boiling, in a separate small bowl, mix together corn starch with remaining 1/3 cup water and pour into the boiling sauce. Stir and the sauce will thicken. Finish sauce with sugar, pepper, and salt.

Once the fish is fried and cooked through on both sides, pour the sweet and sour sauce over the fish, and serve with rice! Enjoy this yummy and healthy dish! :)


My dog, Maxi gets a seat at the dining table as well. This is him falling asleep while waiting patiently for some human food.

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