Rockfish with Sweet and Sour Sauce and Almonds
BC rockfish, roasted, plated and topped with a beguiling sweet sour sauce and crunchy almonds. Serve it with steamed rice and a steamed or stir-fried green vegetable. This recipe serves two, but could be doubled or further expanded if serving a larger group.
Recipe - Quality Foods
Rockfish with Sweet and Sour Sauce and Almonds
Prep Time25 Minutes
Servings2
Cook Time9 Minutes
Ingredients
1/4 cup + 1 Tbsp chicken or vegetable stock
2 Tbsp ketchup
1 Tbsp soy sauce
2 tsp rice vinegar or cider vinegar
2 tsp brown sugar or honey
2 tsp water
Sriracha or other hot Asian-style chili sauce, to taste
1 tsp chopped fresh ginger
2 (about 5 to 6-ounce/140- to 170-gram) snapper fillets
2 tsp vegetable oil (divided)
2 tsp orange juice (divided)
salt and ground white pepper, to taste
1 tsp cornstarch
3 Tbsp sliced almonds, lightly toasted (see Note)
1 small green onion, thinly sliced
orange slices, for garnish
Directions
- Preheat oven to 400 F. Start making the sweet and sour sauce by combining the stock, ketchup, soy sauce, vinegar, brown sugar (or honey), water, Sriracha and ginger in a small pot. Set the pot aside for now.
- Line a baking sheet with parchment paper and set on the rockfish fillets. Drizzle each fillet with 1 tsp of the oil and 1 tsp of the orange juice; season with salt and pepper. When oven is preheated, roast rockfish10 minutes, or until cooked.
- While the rockfish cooks, mix the cornstarch into the sauce mixture. Set the sauce over medium heat, bring to a simmer, and simmer 1 minute. Turn heat to low. When fish is cooked, plate the fish, top with the sauce, almonds and green onion, garnish with orange slices, and serve.
Note: Sliced almonds are available in our baking supply aisle and in our bulk foods department. To toast the almonds, place them in a skillet and set over medium heat. Heat and stir almonds a few minutes, until lightly toasted.
25 minutes
Prep Time
9 minutes
Cook Time
2
Servings
Directions
- Preheat oven to 400 F. Start making the sweet and sour sauce by combining the stock, ketchup, soy sauce, vinegar, brown sugar (or honey), water, Sriracha and ginger in a small pot. Set the pot aside for now.
- Line a baking sheet with parchment paper and set on the rockfish fillets. Drizzle each fillet with 1 tsp of the oil and 1 tsp of the orange juice; season with salt and pepper. When oven is preheated, roast rockfish10 minutes, or until cooked.
- While the rockfish cooks, mix the cornstarch into the sauce mixture. Set the sauce over medium heat, bring to a simmer, and simmer 1 minute. Turn heat to low. When fish is cooked, plate the fish, top with the sauce, almonds and green onion, garnish with orange slices, and serve.
Note: Sliced almonds are available in our baking supply aisle and in our bulk foods department. To toast the almonds, place them in a skillet and set over medium heat. Heat and stir almonds a few minutes, until lightly toasted.
