Sweet and Sour Fish
Preparation: 15 min. Cooking: 20 min.
Total: 35 min.
- 2-2/3 Tbsp oil
- 4 boneless whitefish fillets, chopped
- 2 onions, chopped
- 2 tsp ginger, grated
- 7 oz mushrooms, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 12 asparagus spears, chopped
- 15 oz canned baby corn, drained
- 1/4 cup sugar
- 1/4 cup white vinegar
- 2-2/3 Tbsp soy sauce
- 1-1/3 Tbsp tomato sauce
- 1-1/3 Tbsp cornflour, blended with 1/2 cup water
Heat oil in a heavy nonstick pan or wok over medium-high heat. Add fish and stir-fry 5-7 minutes, or until lightly browned and tender. Remove fish from pan. Add onions and ginger to pan and stir-fry 5 minutes, or until onions are soft. Stir in remaining ingredients, except cornflour and water, and bring to a boil. Cover pan, reduce heat to low, and simmer 5 minutes, or until vegetables are just tender. Stir in cornflour mixture, and continue stirring over heat until mixture boils and thickens. Stir in fish.
Calories
470 Cal
Fat
21 g
Carbs
28 g
Protein
42 g
Fiber
3.5 g
Sugar
18 g
Cholesterol
120 mg
Sodium
770 mg
Nutrients
|
Fats
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Vitamins
|
Minerals
|
