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.