Strawberry jam in sweet and sour sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

After making the glutinous rice balls with strawberry syrup, I kept the excess syrup in the fridge because I planned on making the dessert again. I will but I’ll have to make a new batch of strawberry syrup again. The excess I kept in the fridge went into something else — into sweet and sour sauce, believe it or not.

sweet-sourfish-strawberry-jam

Is that asparagus on top of the fish fillets? No, they’re stalks of spring garlic and you can refer to an earlier entry for more details. You might also want to know that I no longer thicken my sweet and sour sauce with starch. I just updated a six-year-old sweet and sour fish entry with the text and photo from my May 20 Feast Asia column in Manila Standard Today.

So sorry there are no step-by-step photos for this recipe. My younger daughter Alex came home with three classmates at 10.30 a.m. (half-day today) and I had to finish cooking lunch in record time.

Serves 6.

Ingredients:

750 g. of fish fillets (I used sole), cut into bite-size pieces and seasoned with salt and pepper
1/2 c. of flour
2 c. of cooking oil for deep frying

For the sweet and sour sauce with strawberry jam:

1 c. of rice vinegar
1 c. of shaved palm sugar (or dark brown sugar)
½ c. of strawberry jam thinned with about 2 tbsps. of water
½ tsp. of salt

For the garnish:
a small carrot, peeled and thinly sliced or cut into matchsticks
1 c. of spring garlic, cut into 2-inch lengths
1 onion, peeled and thinly sliced

Make the sweet and sour sauce. Place the vinegar and sugar in a small pan and set over medium heat. Cook without stirring until the sugar dissolves. Swirl the pan and boil over medium heat for 15 to 25 minutes or until syrupy. Add the strawberry jam and salt during the last five minutes of cooking.

Heat the cooking oil in a wok or frying pan.

Toss the seasoned fish fillets in flour, shake off the excess and deep fry in batches until golden brown and crisp on the outside. Drain on paper towels. Transfer to a serving plate.

Add the carrot, spring garlic and onion to the hot oil. Cook for 30 seconds then scoop out. Drain well. Scatter on top of the fish fillets.

Pour the sauce over and around the fish fillets.

Serve at once.

July 31, 2009  Print This Post   
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Comments

10 Responses to “Strawberry jam in sweet and sour sauce”
  1. Cynthia says:
    August 1, 2009 at 4:56 am

    This sounds delicious! If I have time on Sunday, I’ll try making it and substitute shrimp for the fish.

    Reply
  2. Connie says:
    August 1, 2009 at 8:19 am

    Yep, shrimp would be a good choice. Chicken strips too and pork cutlets. :)

    Reply
  3. mamsi says:
    August 1, 2009 at 11:25 am

    Hi connie… i love your blogs and learn a lot of recipes from them…
    Just wanted to ask if adding cornstarch to make a slurry is indeed not so good for the health.
    Thanks and god bless always….

    Reply
  4. lorie says:
    August 1, 2009 at 11:36 am

    hi connie,
    i`ll try to cook that one can i substitute the fish to pork or chicken? what if i will use another kind of jam not strawberry because i dont have in my pantry what i have is the cherry it will gonna work? it same taste kaya kung iba ang gagamitin kong jam.tnx im your avid fan of ur site…

    Reply
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