Winnie's Sweet 'N' Sour Fish
Winston came to work for us in 1991. He was our first Japanese fishing guide and brought a new element to the operation. Not only was he a first class guide, but he was somewhat of a chef. And he was dynamite in the garnishing department! After he had been around for a couple of weeks, I kept finding him lurking in my pantry. Now the pantry is just NOT where most of our guides hang out. Finally, one day I asked if there was anything he needed. “Well,” he said, “I need the ingredients for sweet ‘n’ sour fish.” This was a new one to me but I agreed to let him raid the pantry as long as I got to taste the end result. This recipe has since become a standard on shore lunches (Sweet ‘N’ Sour Pike) at North Knife Lake Lodge and at home when we have company, for both Marie and I. ~ HelenFrom Blueberries and Polar Bears, page 31
- ½ cup soy sauce (125 mL)
- ½ cup ketchup (125 mL)
- ½ cup dry white wine (125 mL)
- ½ cup sugar (125 mL)
- ½ cup vinegar (125 mL)
- 2 lbs. fish fillets (1 kg)
- 1 cup flour (250 mL)
- 2 tbsp. DLS* (30 mL) OR 1 tsp. (5 mL) each salt, seasoned pepper, celery salt
- ¼ tsp. garlic powder (1 mL)
- 1 cup green pepper, in large cubes (250 mL)
- ½ cup onions, in large cubes (125 mL)
- 8 oz. can pineapple chunks (250 g)
- Whisk all the sauce ingredients together and set aside.
- The fish can be pike, pickerel, orange roughy, sole or any firm, white-fleshed fish. Cut into serving-sized pieces.
- Mix flour, DLS* and garlic powder.
- Dredge fish in flour mixture and fry in 1/4" (1 cm) medium hot vegetable oil until golden brown and crisp, about 3-4 minutes per side. Remove to a wire rack placed over a tray to drain.
- Quickly drain the oil from the pan and wipe it out. Add 2 tbsp. (30 mL) fresh oil and stir-fry peppers and onions until tender-crisp.
- Add the pineapple, fish and the sauce. Stir gently to mix; bring to a boil; simmer 2-3 minutes.
SERVING SUGGESTION: Serve alone as an hors d'oeuvre or with rice and a fresh, crisp salad for a nice lunch or dinner. *Dymond Lake Seasoning.