Rockfish with Sweet and Sour Sauce and AlmondsRockfish with Sweet and Sour Sauce and Almonds
Rockfish with Sweet and Sour Sauce and Almonds
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.
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Recipe - Quality Foods
Rockfish with Sweet and Sour Sauce and Almonds
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
  1. 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.

 

  1. 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.

 

  1. 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

Shop Ingredients

Makes 2 servings
1/4 cup + 1 Tbsp chicken or vegetable stock
Campbell's - Chicken Broth
Campbell's - Chicken Broth, 900 Millilitre
$2.99$0.33/100ml
2 Tbsp ketchup
Western Family - Tomato Ketchup
Western Family - Tomato Ketchup, 1 Litre
$4.49$0.45/100ml
1 Tbsp soy sauce
Kikkoman - Soy Sauce
Kikkoman - Soy Sauce, 148 Millilitre
$5.19 was $5.69$3.51/100ml
2 tsp rice vinegar or cider vinegar
Marukan - Rice Vinegar
Marukan - Rice Vinegar, 355 Millilitre
$4.69 was $5.19$1.32/100ml
2 tsp brown sugar or honey
Rogers - Dark Brown Sugar, 1kg
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$3.99 was $4.39$0.40/100g
2 tsp water
Aquafina - Water
Aquafina - Water, 591 Millilitre
2 for $5
$2.50 was $2.69$0.42/100ml
Sriracha or other hot Asian-style chili sauce, to taste
Western Family - Sriracha Hot Chili Sauce
Western Family - Sriracha Hot Chili Sauce, 455 Millilitre
$4.99$1.10/100ml
1 tsp chopped fresh ginger
Not Available
2 (about 5 to 6-ounce/140- to 170-gram) snapper fillets
Snapper - Fresh Pacific Snapper
Snapper - Fresh Pacific Snapper, 175 Gram
$3.83 avg/ea$2.19/100g
2 tsp vegetable oil (divided)
Crisco - Vegetable Oil
Crisco - Vegetable Oil, 1.18 Litre
$10.49 was $10.99$0.89/100ml
2 tsp orange juice (divided)
Simply - Orange Juice, Pulp Free
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.69$0.37/100ml
salt and ground white pepper, to taste
Windsor - Salt & Pepper Shakers
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
1 tsp cornstarch
Western Family - Corn Starch
Western Family - Corn Starch, 454 Gram
$4.69$1.03/100g
3 Tbsp sliced almonds, lightly toasted (see Note)
Trophy - Almonds Natural Whole
Trophy - Almonds Natural Whole, 100 Gram
$2.49/100g was $2.99/100g$2.49/100g
1 small green onion, thinly sliced
Green Onions - Organic (Scallions) Bunch, Fresh
Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each
$2.99
orange slices, for garnish
Oranges - Navel, Extra Large
Oranges - Navel, Extra Large, 385 Gram
$2.54 avg/ea$0.66/100g

Directions

  1. 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.

 

  1. 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.

 

  1. 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.