Sweet And Sour Fish

Recipe Ingredients

4		Fish fillets - (6 to 8 oz ea)
1 tablespoon	15ml	Peanut or vegetable oil
2		Green onions - diced
1 teaspoon	5ml	Minced peeled fresh ginger
2		Garlic cloves - minced
1		Carrot - peeled, sliced thin (medium)
2		Zucchini - halved lengthwise, (medium)
		And then cut into 1" pieces
1		Red bell pepper - sliced into rings
2 tablespoons	30ml	Low-sodium soy sauce
1/4 cup	59ml	Fish or chicken broth
3 tablespoons	45ml	Seasoned rice vinegar
2 tablespoons	30ml	Apricot preserves
1 teaspoon	5ml	Cornstarch - mixed with
1 teaspoon	5ml	Cold water
1 1/2 cups	355ml	Cubed (1") fresh pineapple
4 cups	640g / 22oz	Warm cooked rice

Recipe Instructions

Heat oil in a wok or skillet over medium-high heat. Add green onions, ginger and garlic. Cook for 1 minute. Add fish fillets and lightly brown on both sides, about 3 minutes per side.

Add cut carrots, zucchini and bell pepper. Cook for 1 minute. Add soy sauce, fish or chicken broth, vinegar, apricot preserves and cornstarch mixture. Add pineapple and return fish to the pan to warm.

To serve, place fish, vegetables and sauce over rice.

This recipe yields 4 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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