3 fresh St. Peter fillets, each weighing 430g
For seasoning
1/3 cup soy sauce (80ml)
1/3 cup red wine vinegar (80ml)
1 tablespoon grated ginger
1 minced clove of garlic
1/4 cup sesame oil (60ml)
1 teaspoon salt
For the sweet and sour sauce
1 cup apple cider vinegar (240ml)
1 cup sugar
2/3 cup pineapple juice (160ml)
2/3 cup orange juice (160ml)
1/4 teaspoon salt
1/3 cup ketchup (80ml)
1 tablespoon cornstarch
2 tablespoons water
Green onions, thinly sliced for garnish
3 fresh St. Peter fillets, each weighing 430g
For seasoning
1/3 cup soy sauce (80ml)
1/3 cup red wine vinegar (80ml)
1 tablespoon grated ginger
1 minced clove of garlic
1/4 cup sesame oil (60ml)
1 teaspoon salt
For the sweet and sour sauce
1 cup apple cider vinegar (240ml)
1 cup sugar
2/3 cup pineapple juice (160ml)
2/3 cup orange juice (160ml)
1/4 teaspoon salt
1/3 cup ketchup (80ml)
1 tablespoon cornstarch
2 tablespoons water
Green onions, thinly sliced for garnish
Make three diagonal cuts on each side of the fish with a sharp knife
Place the St
Peter fillets side by side in a large baking dish and reserve
Prepare the seasoning: In a small bowl, combine all ingredients
Season the fish with this mixture, cover with aluminum foil, and let it rest for about 20 minutes
Preheat the oven to 180°C (medium)
Bake the fish in the preheated oven, basting occasionally with the sauce that forms on the baking dish, until it separates into flakes when pierced with a fork (about 30 minutes)
Prepare the sweet and sour sauce: While the fish is baking, combine the vinegar, sugar, pineapple juice, orange juice, salt, and ketchup in a small pan
Bring to a boil over high heat, stirring occasionally, until thickened (about 5 minutes)
Mix the cornstarch with water
Add this mixture to the saucepan, stirring constantly, until the sauce thickens slightly (about 3 minutes)
Transfer to a serving dish
Remove the aluminum foil from the fish and place it on top of the sauce
Garnish with green onions and serve immediately
Calories per serving: 501
