50+ Friends Club Cookbook
Fish and Seafood
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Sweet and Sour Fish and Peppers
From the Kitchen of: Pat
The total preparation time is 37 minutes
| 1 |
lb |
Frozen fish fillets |
| 3 |
tbsp |
Cornstarch |
| 1 |
med. |
Red or green pepper |
| 1-15 1/4 |
oz |
Can pineapple chunks (juice pack) |
| 1 |
tbsp |
Cornstarch |
|
dash |
Pepper |
| 1/4 |
C |
Soy sauce |
| 1/4 |
C |
Honey |
| 1/4 |
C |
Catsup |
| 3 |
tbsp |
Vinegar |
| 3 |
tbsp |
Dry sherry |
| 3 |
tbsp |
Peanut oil |
|
|
Hot cooked rice |
- Let the block of fish stand at room temperature for 15 minutes. Use a sharp knife to cut
the fillets into 1" cubes; coat the fish cubes with the 3 tablespoons cornstarch and
set aside. Cut red or green pepper into 3/4 inch squares; set aside. Drain pineapple,
reserving juice; set pineapple aside.
- In a small mixing bowl combine the reserved pineapple juice, the 1 tablespoon
cornstarch, and pepper. Stir in soy sauce, honey, catsup, vinegar, and dry sherry; set
mixture aside.
- In a skillet or wok cook fish pieces in hot oil for 2-4 minutes or till fish flakes
easily when tested with a fork; remove from skillet. Add red or green pepper squares;
stir-fry for 2 minutes. Remove peppers from skillet.
- Stir pineapple juice mixture. Add to skillet; cook and stir till mixture is thickened
and bubbly. Cook and stir 2 minutes more. Add pineapple chunks to pan; stir in fish and
pepper squares. Heat about 1 minute more or till heated through.
- Serve over hot cooked rice. Makes 4 servings