Ingredients with Measurements:
- 4 fish fillets (any white fish such as cod or tilapia)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, brown sugar, honey, garlic, and ginger. Mix well until the sugar is dissolved.
2. Season the fish fillets with salt and pepper on both sides.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the fish fillets to the skillet and cook for 2-3 minutes on each side until golden brown.
5. Pour the soy sauce mixture over the fish fillets and bring to a boil.
6. Reduce heat to low and simmer for 5-7 minutes until the sauce thickens.
7. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the skillet and stir well.
8. Cook for another 2-3 minutes until the sauce thickens and coats the fish fillets.
9. Remove from heat and garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking the fish fillets
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 8g
- Cholesterol: 60mg
- Sodium: 1500mg
- Total carbohydrates: 25g
- Protein: 28g
Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or coconut sugar.
- Honey can be substituted with maple syrup or agave nectar.
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
Variations:
- Add sliced bell peppers and onions to the skillet for a vegetable stir-fry.
- Use shrimp or chicken instead of fish fillets.
- Add chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Make sure to pat dry the fish fillets before seasoning them to prevent the fish from becoming soggy.
- Use a non-stick skillet or a well-seasoned cast-iron skillet to prevent the fish from sticking to the pan.
- If the sauce is too thick, add a splash of water to thin it out.
Storage instructions:
- Store leftover fish and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish and sauce in a skillet over low heat until heated through.
Presentation ideas:
- Serve the Sweet Soy Sauce Fish on a bed of steamed rice or noodles.
- Garnish with chopped cilantro or sesame seeds.
Garnishes:
- Chopped green onions, cilantro, or sesame seeds.
Pairings:
- Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
- Steamed broccoli, bok choy, or green beans.
Troubleshooting advice:
- If the sauce is too thin, mix more cornstarch and water and add it to the skillet.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Sweet Soy Sauce Fish is a popular dish in Asian cuisine, particularly in Chinese and Japanese cuisine.
Flavor profiles:
- Sweet, salty, and savory.
Serving suggestions:
- Serve hot with steamed rice or noodles.
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