- Combine sweet & sour sauce, brown sugar, soy sauce and 1/4 cup water.
- Heat oil in large saucepan or skillet over high heat. Add celery, carrot, onion, garlic and ginger; stir-fry 1 minute.
- Add zucchini; stir-fry 1 minute longer. Remove vegetables.
- Cut fish into 2-inch pieces and place in single layer in same pan.
- Pour sweet & sour sauce mixture over fish; bring to boil. Reduce heat; simmer, covered, 4 minutes.
- Turn fish over; simmer 4 minutes longer, or until fish flakes easily with fork.
- Gently stir in vegetables and heat through. Serve immediately.
Mandarin Fish Stew
Yield
Yield: 4 to 6 servings
kikkoman products used:
ingredients
2/3 cup Kikkoman Sweet & Sour Sauce
1 tablespoon brown sugar, packed
1 tablespoon Kikkoman Soy Sauce
2 tablespoons vegetable oil
2 large stalks celery, cut diagonally into thin slices
1 medium carrot, cut diagonally into thin slices
1 small onion, chunked
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small zucchini, cut in half lengthwise, then into 1/4-inch slices
1-1/2 pounds firm white fish fillets (halibut, sea bass or shark),
3/4 inch thick
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
