Email to Bones      

Orange Roughy with Sweet Chili Sauce

Source of Recipe

Internet


List of Ingredients

4 whitefish filets (red snapper, orange roughy, sea bass, etc.)

Marinade
2 tablespoons cornstarch
1/4 cup rice wine

Sauce
2 cloves garlic
1 teaspoon grated ginger
1/2 cup orange juice
1/2 cup water
2 tablespoons rice vinegar
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
2 green onions, thinly sliced
1/2 teaspoon chili garlic paste
1 teaspoon cornstarch mixed with 1 tablespoon water to form a thin paste
3 tablespoons cooking oil for pan frying


Recipe

Combine cornstarch and rice wine in a small bowl and mix until smooth. Pour mixture into a a large, shallow dish, coat both sides of each fish filet, cover and place in refrigerator for 30 minutes.

Combine all sauce ingredients in a large saucepan and bring to a boil. Reduce heat and add cornstarch paste. Simmer until slightly thickened. Remove from heat and set aside.

Coat the bottom of a wok or large saute pan with cooking oil and place over medium heat. When the oil is hot, add marinated fish filets and fry until golden brown, turning once, 3 to 5 minutes per side. Place fis on a serving dish and ladle a generous portion of chili sauce over each filet.