Sweet and Sour Fish

It is Mystery Box Madness Challenge time again for I Heart Cooking Clubs. From the list of this month’s eligible ingredients I chose:  white fish, bell peppers and cornstarch.  

We made marinated sweet and sour fish from Jerusalem A Cookbook by Yotam Ottolenghi and Sami Tamimi.

With olive oil in an ovenproof pan I sauteed onions, coriander seeds, bell peppers, garlic, bay leaves, curry powder and tomatoes.  After cooking add sugar, cider vinegar, salt and pepper. Separately the fish (we used tilapia) is breaded in flour and cornstarch, then dipped in eggs and fried in another pan for about 3 minutes.  The fish is then added to the pan with the vegetables. Water is added and the pan is put in the oven for about 10-12 minutes to finish the cooking process.  The instructions for this dish is to let cool to room temperature to eat but we ignored that and ate it hot.  We served with bread which worked well as there is sauce in the pan for dipping.

This was just delicious and we were really pleased with the dish.  It is so nice to be able to learn another cooking technique for fish.  We thought this was company worthy.  I recommend sweet and sour fish from Jerusalem A Cookbook (page 238).

To see what others made from the mystery box ingredients go here.


5 Comments Add yours

  1. Looks so good! Great choice of dish, Diane! 😀


  2. This looks and sounds good! Must be really good with a plate of white steamed rice. Sweet and sour dishes are always a favourite in my house!


  3. flour.ish.en says:

    For a dish like this, it's hard to resist digging my fork into it as soon as it comes out of the oven. Thanks for bringing us a wonderful fish cooking technique!


  4. This looks delicious and wish I could try some now! Congrats on also completing the June Mystery Box Challenge at IHCC!!


  5. Kim says:

    Oh wow, this is such a pretty dish! I love the colors. All the flavors sound so complimentary to one another. Definitely a dish worthy of serving to company:)


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