Saturday, 18 May 2013

Sweet-Sour Fish

1 jar Golden Circle Sweet-Sour Sauce, 1 whole snapper (about 1 kilo) 1 small can mushrooms in butter sauce, 1 cup cooked rice, 1 chopped onion, herbs to taste, ½ tspn grated lemon rind, 1 tsp chopped parsley, salt and pepper, 1 tblspn butter.

Lightly fry onion in butter, then stir in rice, mushrooms, herbs, lemon rind, parsley, salt and pepper to taste. Fill fish cavity and secure with small skewers. Place fish on buttered baking dish, sprinkle with melted butter. Bake in moderate oven until just tender. Heat sweet-Sour Sauce and spoon over fish before serving.
Ruby's Sweet Sour Fish

That was one delicious fish. I used a fresh trout, couldn’t find a snapper. The stuffing was OK but would have been better with fresh mushrooms rather than tinned. 
The sweet sour sauce I made the same as the one for the duck (see our blog 28th March) but didn’t cook it for so long to keep the fresh colours. The sauce had ginger, onion, carrot, green capsicum, Golden Circle canned pineapple of course, pineapple juice, cider vinegar, chilli and tomato sauce. 
The stuffing was as the recipe. The fish was only one pound (500g thereabouts) so there is plenty of rice and sauce left over.  After stuffing the raw fish I cooked it in the oven for 15 minutes, Ann.
Ann's Sweet Sour Fish

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