Sweet And Sour Sauced Fish Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Frozen fish fillets16 Ounce (1 Package)
 Celery stalks2 Medium, bias sliced
 Green pepper1 Medium, cut into thin strips
 Carrot1 Medium, thinly bias sliced
 Water1 Tablespoon
 Packed brown sugar1⁄4 Cup (4 tbs)
 Cornstarch1 Tablespoon
 Instant chicken bouillon granules1 Teaspoon
 Garlic powder1⁄4 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Cold water1⁄2 Cup (8 tbs)
 Red wine vinegar1⁄4 Cup (4 tbs)
 Soy sauce1 Tablespoon
 Hot cooked rice3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1534 Calories from Fat 104

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 300 mg

Sodium 2546.1 mg106.1%

Total Carbohydrates 256 g85.4%

Dietary Fiber 7.8 g31.3%

Sugars 63.4 g

Protein 98 g195.5%

Vitamin A 222.1% Vitamin C 212.2%

Calcium 38.4% Iron 59.9%

*Based on a 2000 Calorie diet


Thaw fish fillets.
Remove skin, if necessary.
Cut fish fillets into 1-inch cubes; set aside.
In a 10x6x2-inch baking dish combine celery, green pepper, carrot, and the 1 tablespoon water.
Cover with clear plastic wrap; vent by leaving a small area unsealed at the edge of the dish.
Micro-cook on 100% power (HIGH) for 6 to 8 minutes or till the vegetables are crisp-tender, stirring once.
Stir the fish cubes into the vegetable mixture.
Micro-cook, covered, on 100% power (HIGH) for 3 to 4 minutes or till the fish flakes easily when tested with a fork, stirring once.
Let stand, covered, while preparing sauce.
For sauce, in a 2-cup measure stir together the brown sugar, cornstarch, bouillon granules, garlic powder, and ginger.
Stir in the 1/2 cup cold water, vinegar, and soy sauce.
Micro-cook, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Pour sauce over fish mixture; toss to coat fish and vegetables.