Sweet And Sour Snapper Recipes

Steps:

• Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.
• Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the chili powder, oregano, salt and pepper. , In a greased 3-qt. baking dish, layer the rice, beef mixture, mushrooms and green pepper; set aside. In a large saucepan, combine sugar and cornstarch; stir in the remaining sauce ingredients until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over layered ingredients. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Cut fish fillets into large chunks. Drain pineapple, reserving juice. Add water to juice to make 1-1/4 cups. Combine pineapple mixture, vinegar, brown sugar, cornstarch, soy sauce, salt, and garlic salt and blend well.
• Saute fish in oil for 10 minutes or until fish is firm and white. Add liquid mixture and cook and stir 5 minutes or until sauce has thickened. Add water chestnuts, bell pepper, tomato and pineapple and cook until vegetables are heated through and fish flakes easily with fork.