"FISH WITH SWEET AND SOUR SAUCE"

A couple of my friends are asking for variety of ways to prepare fish fillets, or fish in general, so I have another simple, yet delicious fish dish here for you!

The "SWEET AND SOUR SAUCE" recipe I have here is so simple and easy, that you can prepare it in less than ten (10) minutes.

This sauce is so versatile as well, that you can use it not just with fish, but also with pork, chicken, squid or shrimps!

I used tilapia fillets here, but it's up to you to choose which kind of fish to use...fillet or whole fish will be perfect !

[CHICHAY TIPS: Here I used red bell pepper, which was what I had in stock, but I suggest you mix red and green bell peppers to add more color to your sauce, making it look more appetizing.

Adjust the sweetness of the sauce depending on your preference. If you use sweetened pineapple chunks and juice, then you have to taste the sauce before adding more sugar.]

-CHICHAY

------------------------------------------------

"FISH with SWEET AND SOUR SAUCE"

Prep:
Cook the tilapia, either by coating it with flour and then frying in hot olive oil,
or by baking in the oven(grill/broil). Set aside.

What You Need:

4 pcs of cooked medium-sized fish (like tilapia, pompano...)

1/2 cup water

1/2 cup pinapple juice

3 tbsp sugar (or Splenda)

3 tbsp tomato ketchup

3 tbsp white vinegar

2 tbsp cornstarch dissolved in 1 tbsp water

1 bell pepper, chopped

2 tablespoons canned pineapple chunks

1/4 tsp of dried pepper flakes (optional)

How To:

-Combine ketchup, water, pineapple juice, sugar and vinegar in a bowl, mix well.

-Transfer to a saucepan and cook over medium-high heat, and bring to
a boil (do not stir until it boils).

-Lower the heat, and add in the cornstarch mix, and thicken the sauce.

-Stir constantly for about 2 minutes.

-Add bell pepper, dried pepper flakes(if using) and pineapple.

-Stir and cook for another 2-3 minutes.

-Pour sauce over cooked fish fillet, and serve with fried rice.

"BALSAMIC-GLAZED FISH STEAK" (salmon version)

This Balsamic-Glazed Fish Steak recipe may be used for other kinds of fish fillets, such as halibut and tuna. The balsamic glaze works well for people who are kind of picky about their fish, in terms of fish flavor. The tangy sweet glaze locks in the flavors of the fish, and every bite of the fish just melts in your mouth!

[CHICHAY TIP: adjust the sweetness or the tangy taste depending on your preference. For more intense sweetness, add sugar or splenda aside from the honey.]

-CHICHAY

---------------------------------------------

WHAT YOU NEED:

• 2 pcs. 1-inch thick salmon fillets


• 4 cloves garlic, minced


• 1 tablespoon white wine


• 2 tablespoons honey


• 1/3 cup balsamic vinegar


• 4 teaspoons Dijon mustard


• salt and ground black pepper to taste


• 1 tablespoon chopped fresh oregano (optional)

PREP:

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

HOW TO:

Coat a small saucepan with non-stick cooking spray.

Over medium heat, cook and stir garlic until soft, about 3 minutes.

Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.

Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Make sure the fillets are skinless. If not, then carefully peel the skin with a paring knife.

Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.

Once cooked, brush fillets with remaining glaze, and season with salt and pepper.

Use a spatula to transfer fillets to serving platter.

Serve over buttered veggies or steamed white rice and salad on the side.