Sweet-and-sour Fish #2 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Cornstarch,
1/4 cup: Water, cold
8 ounce: Tomato sauce,
8 ounce: Pineapple chunks, undrained
1/2 cup: Sugar, brown, firmly packed
1/3 cup: Vinegar, red wine
1/4 cup: Onion, chopped
1 small: Green pepper, cut in 1/2" strips
16 ounce: Fish fillets, thawed
Directions:
Combine cornstarch and cold water in a 2-quart glass measure or deep
casserole dish, stirring well to dissolve cornstarch. Add the tomato
sauce, pineapple chunks, brown sugar, vinegar, onion, and green
pepper; stir well to dissolve the sugar.
Microwave at HIGH for 4 minutes, stirring once; then stir well at end
of cooking period. Microwave at HIGH for 4 to 6 minutes or until
thickened and bubbly, stirring at 1-minute intervals.
Arrange fillets in a 12x8x2" baking dish with thicker portions to
outside of dish (thinner portions may overlap, if necessary). Pour
sauce evenly over fillets. Cover with waxed paper; microwave at
MEDIUM HIGH for 7 to 9 minutes or until fish flakes easily when
tested with a fork, giving dish one half-turn during cooking.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp
casserole dish, stirring well to dissolve cornstarch. Add the tomato
sauce, pineapple chunks, brown sugar, vinegar, onion, and green
pepper; stir well to dissolve the sugar.
Microwave at HIGH for 4 minutes, stirring once; then stir well at end
of cooking period. Microwave at HIGH for 4 to 6 minutes or until
thickened and bubbly, stirring at 1-minute intervals.
Arrange fillets in a 12x8x2" baking dish with thicker portions to
outside of dish (thinner portions may overlap, if necessary). Pour
sauce evenly over fillets. Cover with waxed paper; microwave at
MEDIUM HIGH for 7 to 9 minutes or until fish flakes easily when
tested with a fork, giving dish one half-turn during cooking.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp