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 Red Fish with Sweet and Sour Sauce Recipe
Fish is a frequent guest on the New Year's table. I will offer you my own version. The recipe is very quick and easy, does not take much time and effort, so we will need it on New Year's Eve.
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Fish (any, to your taste and according to your capabilities - pink salmon, salmon, trout, chum salmon, salmon) are cut up. Place the fillets in parchment boats.
    Fish (any, to your taste and according to your capabilities - pink salmon, salmon, trout, chum salmon, salmon) are cut up. Place the fillets in parchment boats.
  2. Season with salt, pepper, drizzle with olive oil and add rosemary. Place in the oven, preheated to 210 * C, for 15-20 minutes (focus on your oven).
    Season with salt, pepper, drizzle with olive oil and add rosemary. Place in the oven, preheated to 210 * C, for 15-20 minutes (focus on your oven).
  3. Cut mango and red pepper into cubes using a food processor. Mango turned out not very ripe (hence the slight sourness in the sauce), there were no problems with slicing at all.
    Cut mango and red pepper into cubes using a food processor. Mango turned out not very ripe (hence the slight sourness in the sauce), there were no problems with slicing at all.
  4. We send it to the frying pan. Cook over high heat, stirring, for 5 minutes. Add pepper, soy sauce, honey and starch. Mix thoroughly and turn off.
    We send it to the frying pan. Cook over high heat, stirring, for 5 minutes. Add pepper, soy sauce, honey and starch. Mix thoroughly and turn off.
  5. Spread the resulting mass on the fish and serve immediately to the table.
    Spread the resulting mass on the fish and serve immediately to the table.
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