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Last night I made Sweet and Sour fish. Now, I don't think most people would like that particular dish,(we still have a ton of bass in the freezer) but the Sweet and Sour sauce is the same no matter what meat, fish, or vegetables you use. It literally takes 3 minutes to make and soooo much cheaper than Chinese takeout. By the way, one editorial note- Do not go to China and expect to find American Sweet and Sour. Real Chinese dishes are not nearly as sweet as the American Counterparts.
Basic Sweet and Sour
1 C sugar
1 C white vinegar
1 C water
3 Tbsp ketchup
3 Tbsp cornstarch
salt and pepper (I don't use the salt)
Toss everything, except the cornstarch, in a pan. Bring to a boil. Mix the cornstarch with a litte cold water, stir it in. The sauce will thicken immediately. Turn the heat down to simmer- cook till glossy- a couple of minutes.
Last night's meal- I put a frypan on with a little chicken stock- added bass fillets. I poached those gently. When they were nearly cooked I added colored peppers, bamboo shoots, cooked carrot strips, and mushrooms. I tossed some cooked shrimp and faux crab meat in the sweet and sour sauce. I served the rice first, then the bass and vegetables next, and topped with the sweet and sour with the crab and shrimp. I was a 10- minute meal and my husband liked it.
If you do a quick stir fry then you can do it all in one pan and add the sauce at the very end and serve immediately. I used two pans because I did not want the bass fillets to break up into tiny pieces.
If anyone wants Chinese "Lobster" Sauce, I will be glad to add that, too. I like that one with any seafood.
Basic Sweet and Sour
1 C sugar
1 C white vinegar
1 C water
3 Tbsp ketchup
3 Tbsp cornstarch
salt and pepper (I don't use the salt)
Toss everything, except the cornstarch, in a pan. Bring to a boil. Mix the cornstarch with a litte cold water, stir it in. The sauce will thicken immediately. Turn the heat down to simmer- cook till glossy- a couple of minutes.
Last night's meal- I put a frypan on with a little chicken stock- added bass fillets. I poached those gently. When they were nearly cooked I added colored peppers, bamboo shoots, cooked carrot strips, and mushrooms. I tossed some cooked shrimp and faux crab meat in the sweet and sour sauce. I served the rice first, then the bass and vegetables next, and topped with the sweet and sour with the crab and shrimp. I was a 10- minute meal and my husband liked it.
If you do a quick stir fry then you can do it all in one pan and add the sauce at the very end and serve immediately. I used two pans because I did not want the bass fillets to break up into tiny pieces.
If anyone wants Chinese "Lobster" Sauce, I will be glad to add that, too. I like that one with any seafood.