Imagine a dish that perfectly balances tangy, sweet, and savory flavors in just 35 minutes - this Sweet and Sour Catfish is about to become your new culinary obsession! Whether you're a seafood lover or looking to spice up your weeknight dinner routine, this Asian-inspired recipe promises to deliver a mouthwatering experience that will have everyone at the table begging for seconds. Prepare to transform ordinary catfish into an extraordinary meal that's both easy to make and incredibly delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 catfish fillets
- 1 cup pineapple chunks
- 1 bell pepper, chopped
- 1 onion, sliced
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients on your countertop. This will make the cooking process smoother and more efficient.
- Rinse the catfish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- In a medium bowl, combine the vinegar, sugar, and soy sauce. Stir the mixture until the sugar is fully dissolved. This will be the sweet and sour sauce for the dish.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. This will help thicken the sauce later on.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil (about 1 tablespoon) to the pan and allow it to heat up.
- Once the oil is hot, add the sliced onion and chopped bell pepper to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are slightly tender but still crisp.
- Add the pineapple chunks to the skillet and continue to stir-fry for an additional 2 minutes to heat through.
- Push the vegetables and pineapple to the side of the skillet, making space in the center. Place the seasoned catfish fillets in the center of the skillet. Cook for about 3-4 minutes on one side until golden brown.
- Carefully flip the catfish fillets and pour the prepared sweet and sour sauce over the fish and vegetables. Allow everything to simmer for about 5 minutes, letting the flavors meld together.
- Stir in the cornstarch slurry to the skillet, mixing well. This will thicken the sauce. Continue to cook for another 2-3 minutes until the sauce has thickened to your desired consistency.
- Once done, remove the skillet from heat. Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
- Serve the sweet and sour catfish hot over steamed rice or noodles, garnishing with additional pineapple or bell pepper if desired.
Tips
- Choose Fresh Catfish: Select firm, fresh catfish fillets for the best texture and flavor.
- Pat Dry for Crispy Edges: Ensure your catfish is thoroughly dried before seasoning to achieve a beautiful golden-brown sear.
- Prep Ingredients in Advance: Chop vegetables and mix sauce beforehand to make cooking smoother and more enjoyable.
- Control Your Heat: Use medium-high heat to get a nice sear on the fish without burning the vegetables.
- Don't Overcook the Fish: Catfish cooks quickly - aim for a golden exterior and moist interior (about 3-4 minutes per side).
- Customize the Sauce: Adjust sugar and vinegar ratios to suit your personal taste preferences.
- Serve Immediately: Sweet and sour dishes are best enjoyed hot, right after cooking to maintain the perfect sauce consistency.
- Optional Garnish: Consider adding chopped green onions or sesame seeds for extra flavor and visual appeal.
Nutrition Facts
Calories: 261kcal
Carbohydrates: g
Protein: 20g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 70mg
