Sweet and Sour Fish Fillet and Eggplant
Cooking up a trip to Israel
The past few weeks have been exceptionally tumultuous. Since I haven’t had the time to think up new recipes, I decided to plug in random ingredients in Google and see what recipes came up that I could try. I had an eggplant and fish and I wanted something Jewish. I never cooked a Jewish dish before and I was interested in what the cuisine looked like. My only experience with Jewish food is from the many delis around me that have one of the best sandwiches and soups ever. But knowing that every “ethnic” food in America somehow turns into a stereotypical cuisine that is never found in the country of origin, I figured I should find a real recipe and try to make it myself.
Here is what Google gave me: Sweet and Sour Fish Fillet and Eggplant. It comes from the Jewish Food Mailing List Archive. I figure that it seemed legitimate enough, especially after perusing its FAQ’s page. Every recipe listed is made according to kashruth, or the set of Jewish laws regarding food preparation. The list is categorized by ingredient, but also by holiday, celebration, or even Cooking for a Crowd. It is pretty organized, and a site I am going to go back to next time I need a Hebrew fix.
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- Sweet and Sour Fish Fillet and Eggplant
The poster of the recipe is named Rina Perry. Here it is with my adjustments according to what I had on hand.
Sweet & Sour Fish Fillet And Eggplant (P, TNT)
Source: Unknown
Serves: 6-8
1-1/2- 2 lb. white fish fillet, cut in medium sizes (like Nile perch, perch, hake, halibut or tuna*)
2 tbsp. soy sauce
3 tbsp. lemon juice
Sweet and Sour Tomato Sauce:
4 tbsp. tomato paste (the one I use is 28 – 30 bx.) Instead of these two ingredients, I used Chili Sauce.
3 tbsp. ketchup
1 tbsp. brown sugar
1/8 tsp. salt
1 tbsp. soy sauce
2 tbsp. vinegar
2 tbsp. crushed garlic (about 3 big cloves)
4 – 5 cups water
1 eggplant- peeled, cut into rounds about 1″ thick
1 egg + 1 tbsp water (whisk it well)
flour for dipping fish fillet
oil for frying
*Defrost fish if frozen.
1. Put fish in a dish. Cover with lemon and soy sauce and leave it in refrigerator for later use.
2. Put all the ingredients but the water in a saucepan that holds one layer of the fish. (If you do not have one so try and put fish not completely on top of each other.)
3. Mix over moderate fire and add a little water- about 1 cup. Slowly add more water; stir until you have a nice creamy-like sauce (not too watery.) Bring to a boil; taste.
4. Cover, and simmer a least 15 minutes before you prepare fish.
(At this stage you can prepare only the eggplant without the fish and serve it cold with any main dishes. Keeps very well in refrigerator, But you will need 3 big eggplants.)
5. Drain fish fillet. Dip in flour, shake off excess flour. Put oil in frying pan and fry fish on both sides to a nice gold colour. Transfer immediately to the simmering sauce; cover and continue to simmer.
6. Clean frying pan. Put new oil and heat oil again. Be careful not to burn oil. Dip eggplant in washed egg and fry on both sides. Put on paper towel to absorb oil.
7. Arrange the eggplants over fish. Shake saucepan so that sauce will cover eggplant. Cover and continue to simmer for another 20 minutes. Be careful not to cook on high fire at all times. Cool slightly and serve with potatoes puree or cooked rice.
I liked the eggplant much better than I did the fish. Next time I make this, I will marinate the fish with more pepper and spice. White fleshy fish needs a lot of help to taste good. The eggplant, however, was perfect. It was delightful and great with flatbread or even rice. It is a great side to any meat or enjoyed by itself for a great vegetarian meal.
Sweet and Sour Fish Fillet and Eggplant
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