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Posts Tagged ‘sweet-sour sauce’

  1. Shanghai Style Sea Bass with Sweet and Sour Sauce Recipe

    April 10, 2012 by Varga László


    Ingredients (2 persons):

     

    For the Fish:

    • 2 pieces of smaller sea bass
    • 1/2 cup white wine, best if you have Chinese rice cooking wine
    • 2 tablespoons minced fresh, peeled ginger
    • vegetable oil
    • 2 cups flour, best if you have rice flour, but I used wheat
    • salt and ground black pepper
    • 2 eggs

    For the sauce:

    • 4-5 garlic cloves
    • 2 tablespoons minced fresh ginger
    • 2 pieces star anise
    • 1 onion
    • 2 medium carrots
    • 1 red bell pepper
    • 1-2 tablespoon vegetable oil
    • 1 cup chicken stock or water
    • 3-4 tablespoons brown sugar
    • 1 cup rice vinegar
    • 2 tablespoons soy sauce
    • 4 tablespoons chili sauce
    • 1 can diced canned pineapple or fresh pineapple
    • 2 tablespoons cornstarch
    • salt and ground black pepper

    Preparation Method:

      1. Scale and eviscerate the fishes.
      2. Apply on both sides of the fishes 3-4 diagonal cuts and rub the ginger into these cuts.
      3. Place the fishes in shallow dish and pour over the wine. Leave to marinate for an hour, turn once.
      4. Put the flour on a large plate and add salt and pepper, to taste.
      5. Fill a large frying pan with oil and heat it well hot.
      6. Whisk together the eggs in a shallow bowl. Remove the fishes from the marinade bowl, dredge both sides in flour, and then dip both sides in the egg and dredge again in the flour.
      7. Carefully place the fishes into the pan with hot oil, holding them by their tails and fry them turning once until golden-brown. Drain the fishes from the excess oil and set aside.
      8. Grate the carrots, dice the onion. Chop the garlic and ginger.
      9. Deseed and julienne the bell pepper.
      10. In a wok, heat the oil over high heat, fry the garlic 1 minute until golden brown.
      11. Add star anise and ginger and stir-fry, until fragrant, about 30 seconds.
      12. Add the onion and stir-fry for another 2 minutes.
      13. Add the carrots and pepper and stir-fry for about 3 minutes.
      14. Pour in the chicken stock and bring to a boil.
      15. Add the pineapple, brown sugar, chili sauce, vinegar and soy sauce, and stir them thoroughly, boil for 1-2 minutes.
      16. In a cup, mix together the cornstarch and a bit of cold water.
      17. Add to the sauce the cornstarch mix, stirring continuously and boil until thickened, season with salt and pepper, to taste.
      18. Serve on two plates each fish, pouring over some sauce and some boiled rice on the side.




  2. Chicken with Sweet and Sour Cranberry Sauce Recipe

    March 14, 2012 by Channah


    Ingredients (4 persons):

     

    • 1 boneless chicken breast, skinless
    • 500 ml vegetable soup (I used carrots, parsley, turnip, celery, parsnip, onion)
    • 1 carrot
    • 1 onion
    • salt, pepper
    • 100 g dried cranberries
    • 100 g frozen berries
    • 2 tablespoon vegetable oil

    Preparation method:

    1. Portioned the chicken breast into thickly sliced. Season it with salt and pepper.
    2. Defrost the berries.
    3. Add over the cranberries 100 ml of hot soup for rehydration.
    4. In to a non-stick pan add the oil. Fry the chicken one minute on each side.
    5. Add over meat 400 ml soup, the carrot and the onion. Let it simmer until the meat is ready. Remove meat and continue to simmer until the carrot is cooked.
    6. Let the soup that remain from cooking the meat to cool slightly, then add it in to a blender, together with carrots, berries and other vegetables used to make soup (to taste).
    7. In a non-stick pan add obtained sauce from the blender and cranberries. Let the sauce to drop to get desired consistency.