Sweet and Sour Fish
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1 lb tuna (1-inch thick) or 1 lb other fish steaks (1-inch thick)
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 2 tablespoons low sodium soy sauce
- 4 teaspoons cornstarch
- 2⁄3 cup chicken broth
- 1 medium green bell peppers or 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium carrot, sliced thinly on the bias
- 1⁄2 cup seedless grapes, halved
- 2 cups hot cooked rice (seasoned as desired)
directions
- If fish is frozen, then thaw.
- Rinse fish, pat dry with paper towels.
- Cut fish into 1-inch cubes.
- In a large saucepan, cook fish in boiling water, covered, for 5 minutes or just until the fish flakes; drain well; set aside and keep warm.
- In a small mixing bowl, stir together the brown sugar, vinegar, soy sauce, and cornstarch until well blended; set aside.
- In a medium saucepan, add the chicken broth, red bell pepper, and carrot; bring to boiling.
- Lower heat and simmer for 3 minutes or until vegetables are crisp-tender.
- Stir brown sugar mixture into vegetable mixture.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 more minutes.
- Gently stir in fish and grapes.
- Cook about 1 minute longer or until heated through.
- Serve over hot cooked rice.
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