Sweet and sour preparations are popular in Filipino cuisine. Pork, chicken, seafood, beef and fish are all prepared with regional variations. Sweet and sour fish is often made with a whole fish or breaded and fried. This Filipino inspired dish steams fish in sauce producing a lighter and lower fat meal. Serve this with rice, quinoa or a side of green vegetables.
- Preheat Grand Gourmet on medium heat for 5 minutes or until water skitters and dissipates.
- Season fish pieces on both sides with salt and pepper and set aside on clean dish.
- Sauté onions and peppers for 3-4 minutes. Add carrots, ginger and garlic, stir, cover and cook for 5 minutes until softened.
- In a small bowl mix together tamari, vinegar, water, sweetener and cornstarch, mix to dissolve cornstarch. Pour mixture over vegetables.
- Place fish portions on top of vegetables, cover and cook for 4-6 minutes until fish is cooked through and sauce is thickened. (cooking time for fish will vary depending on how thick fish pieces are).
- Sprinkle chopped tomato over the top of fish along with any juices from tomato and garnish with chopped parsley.
- Substitute water for pineapple juice and add in 1 cup of diced canned pineapple