Sweet & Sour Fish
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
carrots
grated |
|
| 2 | tablespoons |
vinegar
|
|
| 1 | small |
tomatoes
peeled and chopped |
|
| ½ | tablespoon |
sugar
|
|
| ¼ | cup |
green bell peppers
diced |
|
| 2 | tablespoons |
water
|
|
| 1 | pound |
fish fillets
cut into 1inch cubes |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
ketchup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
carrots
grated |
|
| 3E+1 | ml |
vinegar
|
|
| 1 | small |
tomatoes
peeled and chopped |
|
| 7.5 | ml |
sugar
|
|
| 59 | ml |
green bell peppers
diced |
|
| 3E+1 | ml |
water
|
|
| 453.6 | g |
fish fillets
cut into 1inch cubes |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
ketchup
|
|
Directions
Fry fish in srayed skillet.
Combine first column ingredients in pot and simmer five minutes.
Add vegetables and cook a few more minutes.
Pour over fish and serve.
