Sweet And Sour Fish
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
66
Spice
37
Sweetness
39
Sourness
44
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
3 tbsps
Fish Sauce3 tbsps
Sugar3 tbsps
Ginger (finely minced peeled)3 tbsps
Peanut Oil1 cup
Basil (fresh)Directions:
1
Stir the fish sauce, sugar, and lime juice together, set aside
2
In another bowl, mix the ginger, lemongrass, and scallion whites, together set aside
3
Heat a large skillet over medium heat
4
Add 1 1/2 tablespoons peanut oil to the skillet and season the fish with pepper
5
Stir-fry half of the lemongrass mixture and cook until fragrant, about 30 seconds
6
Lay 2 of the fish fillets, rounded side or skin side down and cook until browned and a spatula can easily be slipped under the fish, about 2 to 2 1/2 minutes
7
Flip the fish; add half the fish sauce mixture and half of the scallion greens
8
Cook the fish, swirling the pan, to coat the fish as the liquid thickens into a syrupy sauce, about 2 minutes
9
Transfer fish to a platter and repeat with remaining ingredients
10
Wipe or wash out skillet before starting the second batch
11
Scatter the tomatoes and basil or cilantro over the fish and serve