Sweet and Sour Fish
00:40 min
Accessories:
- 1/2L Container 1/6GN 32Z4119
P R O F I L E
275
Chilled 4°C
1 Portion
From Raw
Stage 1
Place the Fish
- 00:20
- 100 %
- 100 %
Stage 2
Add the Sauce & Pineapples
- 00:20
- 100 %
- 100 %
R E C I P E
| 180 | g | Red Snapper Fillet |
| 1 | pinch | Salt |
| 1 | pinch | White Pepper Powder |
| 2 | tbs | Cooking Oil |
| 2 | tbs | Rice Flour finely ground |
| 20 | g | Red Pepper |
| 20 | g | Green Pepper |
| 20 | g | Yellow Pepper |
| 20 | g | Onions |
| 50 | g | Pineapple ripe |
| 30 | g | Tomato Ketchup |
| 1 | tsp | White Vinegar |
| 1 | tsp | Lime Juice |
| 60 | ml | Water |
| 10 | g | Sugar |
| 20 | g | Green Leaves |
| 5 | g | Spring Onion Julienne |
| 5 | g | Coriander |
| Ingredients | ||
| Cut the fish into strips and marinate them with salt, pepper, oil and rice flour and chill for 30 minutes. Cut the peppers, onion and pineapple in cubes. Heat oil in a pan and sear the peppers, onion and half of the pineapple cubes until fragrant. Add the ketchup, vinegar, lime juice and water and bring it to a boil. Season with salt, pepper and sugar to achieve a balanced Sweet&Sour taste. Chill the sauce. Place the fish in the container. |
| 1. Food Preparation |
| Cook as per oven profile, pour the sauce over the fish and add the other half of the pineapples after the first step. |
| 2. Cooking Instruction |
| Remove the cooked food from the container and serve. Use the green leaves, spring onions and coriander as garnish. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
