in Recipes

Sweet and sour pollock fillet

Spread the love

Ingredients for 4 servings:

  • 600 g fish fillet(s) (pollock fillet)
  • 2 tbsp lemon juice
  • 4 tbsp soy sauce
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 1 chili pepper(s), green
  • 2 onions, red
  • 1 small can of pineapple, in pieces
  • 3 tbsp vinegar (wine vinegar)
  • 4 tbsp oil
  • 2 tsp cornstarch
  • Salt
  • Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cooking class recipe

Dice the fish. Toss in lemon juice and 1 tbsp soy sauce. Clean the bell peppers and chili. Dice the bell peppers and finely strip the chili. Slice the onions. Mix 8 tbsp pineapple juice with 3 tbsp soy sauce and vinegar. Heat 2 tbsp oil in a wok. Sauté the onions, add the bell peppers and chili, cook briefly, and remove. Fry the fish in 2 tbsp oil. Add the drained pineapple and vegetables. Pour in the vinegar mixture, thicken with starch, and season with salt and cayenne pepper. 21g protein, 22g fat, 24g carbohydrates

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Steamed dumplings, salty

Apple buttercream cake