I actually love eating fish although it might be apparent from the lack of fish dish recipes on this blog but seriously I do love them! It’s just so hard to get sustainable wild caught fish and eating farm raised fish doesn’t appeal me much after I know what exactly going on with them.
Anyway enough rambling lets cut to the chase, shall we?
Sweet and Sour Fish with Fried Shallots
3 whole fresh fishes (I used wild white perch fish which I got from an Asian market)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Juice from half lemon
1-3 Tbps coconut aminos
3 stalks of green onions -chopped
3-4 shallots – minced
Coconut oil (about 1-3 Tbsp)
1. Rinse the fish under water, pat dry and rub with salt and pepper. Let them marinate for at least 30 minutes.
2. Heat the non stick skillet with 2 Tbsp coconut oil in medium heat. Lightly pan fry the fish until browned and cooked. Depending on the size of your fish, it should take at least 3-5 minutes each side with medium heat. Set aside.
3. Add another 1 Tbsp coconut oil in medium low heat, fry the minced shallots until brownish but not burned. Topped the fried shallots on the fish.
4. Saute the white part of green onions until fragrant. Pour in coconut aminos and lemon juice. Increase the heat a bit to caramelized the sauce.
5. When the sauce has been reduced, turn off the heat and pour the sauce on top of the fish. Topped with the green part of the green onions.
Note: The trick to pick a fresh fish is to look into its gills. If it still looks bright red, then it’s fresh. Also the fish should look “shiny” and the eyes shouldn’t look opaque.