Sweet and sour fish

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • SAUCE
  • 15
    ml
    soy sauce
  • 30
    ml
    lemon juice
  • 10
    ml
    white wine vinegar
  • 15
    ml
    clear honey
  • 10
    ml
    tomato sauce
  • 1
    clove garlic, crushed
  • 2
    ml
    paprika
  • OTHER
  • 4
    hake fillets
  • 1
    red pepper
  • 125
    g
    spring onions
  • 125
    g
    fresh button mushrooms
  • 15
    ml
    oil
  • 250
    g
    whole baby carrots
  • 250
    g
    cauliflower, broken into florets
  • salt and freshly ground black pepper
 

Method

 
1. Mix the soy sauce, lemon juice, vinegar, honey, tomato sauce, garlic and paprika. Place in a large saucepan. 2. Divide each hake fillet in half lengthways. Roll up neatly and secure with a toothpick. Add fish rolls to the sauce in the pan and toss to coat. Bring to a very gentle simmer, cover and cook for 10 to 12 minutes, or until fish is tender. 3. Halve the pepper, remove the core and seeds, and cut into strips. Slice the spring onions and halve the mushrooms. Heat the oil in a wok or large frying pan and stir-fry all the vegetables until tender. Season with salt and pepper, remove from wok and set aside. 4. Toss the cooked vegetables in with the fish and heat through. Serve with steamed rice.
 

Read more on: fish/seafood  |  shallow-fry
 

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