Fish pan with sweet-sour sauce

Name: Fish pan with sweet-sour sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Saithe fillet; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 500 g Carrots; 2 medium-sized onions; 250 g Mung bean sprouts; 3-4 Tbsp Cornstarch; 4 TABLESPOONS Oil; 4 TSP Sesame seed; 1 package (300 g) frozen peas; 4 TABLESPOONS Tomato ketchup; 8 TABLESPOONS Spice ketchup; 1-2 TABLESPOONS Soy sauce; 7-10 Tbsp Ginger powder; 7-10 Tbsp Cayenne pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Saithe fillet
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
500 g Carrots
2 medium-sized onions
250 g Mung bean sprouts
3-4 Tbsp Cornstarch
4 TABLESPOONS Oil
4 TSP Sesame seed
1 package (300 g) frozen peas
4 TABLESPOONS Tomato ketchup
8 TABLESPOONS Spice ketchup
1-2 TABLESPOONS Soy sauce
7-10 Tbsp Ginger powder
7-10 Tbsp Cayenne pepper

Directions

1
Wash the fish, dab dry and dice. Sprinkle with 2 tablespoons of vinegar and salt. Clean, peel and slice the carrots. Peel onions, cut into rings. Rinse sprouts cold and let them drain.
2
Turn fish pieces in 2-3 tablespoons of starch and fry in 2 tablespoons of hot oil for 5-8 minutes in portions. Sprinkle with sesame seeds shortly before the end of the frying time. Remove the fish. Heat the remaining oil in the pan.
3
Brown the carrots and onions in it. Add 4 tablespoons of water and stew for about 10 minutes. Add sprouts and peas after 5 minutes. Take out vegetables. Dissolve roasting mixture with 6 tablespoons of water, ketchup, remaining vinegar and soy sauce and bring to the boil.
4
Mix 1 tablespoon of starch and 2 tablespoons of water. Thicken the sauce with it. Season to taste with salt, pepper and ginger. Heat the fish and vegetables in the sauce. Rice tastes good with it.