5 years ago

My husband really loves this lemon fish that I made a few nights ago. I recreated this dish based on a Lemon Chicken recipe by using Vegan fish fillets. You can use any protein of your choice that is fried like tofu, chicken or fish. It is really easy as all you need to do is make the the lemon sauce which can be done in less than 10 minutes!

Lemon Sauce:
1/2 cup reserved pineapple juice
1 cup water
1/4 cup granulated sugar
3 tablespoons lemon juice
2 rounded tablespoons corn starch mixed in enough cold water to make a slurry

Place pineapple and water in sauce pan. Heat over low flame. Slowly add sugar while stirring.
When sugar has dissolved, slowly add the vinegar and the lemon juice while stirring.
Add corn starch slurry and stir while heating. Bring to a boil.
Stir constantly until thickened. Continue to heat and stir until almost a syrup. Remove from heat and set aside.
Note: You will be judging the thickness of the sauce while it is hot. It will thicken considerably when it is set aside and cools.

Source link: http://chinesefood.about.com/od/poultrysweetsour/r/sweetsourchick2.htm

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