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.
Recipe - Quality Foods
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
- 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.
- 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.
- 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
Campbell's - Chicken Broth, 900 Millilitre
$2.69 was $2.99$0.30/100ml
Western Family - Tomato Ketchup, 1 Litre
$4.49$0.45/100ml
Kikkoman - Soy Sauce, 148 Millilitre
$5.69$3.84/100ml
Marukan - Rice Vinegar, 355 Millilitre
$5.19$1.46/100ml
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Aquafina - Water, 591 Millilitre
$2.69$0.46/100ml
Western Family - Sriracha Hot Chili Sauce, 455 Millilitre
$4.19 was $4.99$0.92/100ml
Ginger Root - Fresh, 1 Pound
$3.29/lb$0.73/100g
Snapper - Fresh Pacific Snapper, 175 Gram
$3.48 avg/ea was $3.83 avg/ea$1.99/100g
Crisco - Vegetable Oil, 1.18 Litre
Flyer Sale
$7.99 was $10.99$0.68/100ml
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.39 was $5.69$0.35/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Western Family - Corn Starch, 454 Gram
$4.69$1.03/100g
Trophy - Almonds Natural Whole, 100 Gram
$2.49/100g was $2.99/100g$2.49/100g
Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each
$2.99
Oranges - Navel, Extra Large, 385 Gram
$2.28 avg/ea$0.59/100g
Directions
- 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.
- 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.
- 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.