Sweet And Sour Fish Recipe
Ingredients
1 pound fresh or frozen fish steaks
1 medium green or sweet red pepper, cut into 1 inch squares
1 medium carrot, thinly bias sliced
1/2 cup chicken broth
1 clove garlic, minced
2 tablespoons brown sugar
4 teaspoons cornstarch
2 tablespoons vinegar
2 tablespoons soy sauce
1/2 cup seedless grapes, halved
2 cups hot cooked rice
Directions
Thaw fish, if frozen.
Cut fish into 3/4 inch pieces.
In a 1 1/2 quart casserole cook fish, covered, on 100% power (high) for 3 to 5 minutes or till fish flakes easily when tested with a fork, stirring once.
Drain; set aside.
In the casserole combine green or sweet red pepper, carrot, chicken broth, and garlic.
Cook, covered, on high for 3 to 5 minutes or till vegetables are just crisp tender, stirring once.
Do not drain.
In a small mixing bowl stir together brown sugar, cornstarch, vinegar, and soy sauce.
Stir into the vegetable mixture.
Cook, uncovered, on high for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds.
Gently stir in fish and grapes.
Cook, uncovered, for 1 minute more or till heated through.
If desired, serve with hot cooked rice.
Cut fish into 3/4 inch pieces.
In a 1 1/2 quart casserole cook fish, covered, on 100% power (high) for 3 to 5 minutes or till fish flakes easily when tested with a fork, stirring once.
Drain; set aside.
In the casserole combine green or sweet red pepper, carrot, chicken broth, and garlic.
Cook, covered, on high for 3 to 5 minutes or till vegetables are just crisp tender, stirring once.
Do not drain.
In a small mixing bowl stir together brown sugar, cornstarch, vinegar, and soy sauce.
Stir into the vegetable mixture.
Cook, uncovered, on high for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds.
Gently stir in fish and grapes.
Cook, uncovered, for 1 minute more or till heated through.
If desired, serve with hot cooked rice.
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