SWEET AND SOUR PLUM SAUCE
In Mexico, plums are mainly grown in the state of Puebla. The recipe for this delicious sauce comes from the capital also named Puebla, a city famous for its cuisine. Our Sweet and Sour Plum sauce combines the fruity taste of ripe plums with some heat from chiles de árbol and spices.
This sauce has a beautiful color and a depth of flavor that can be integrated into a great array of récipes. Its mild and balanced taste is a great addition to all cooking.
Recommended uses for all Cocina Mestiza’s Gilling and Dipping Sweet and Sour Sauces:
- Cheese: Cocina Mestiza Sauces can be served with mild flavored cheese as an appetizer. Brie, Camembert, or cream cheese work very well. Serve with crackers or bread.
- Salad Dressings: Create luscious fruit dressings with our Sweet and Sour Sauces. Just add your favorite vinegar, oils, seasonings, and spices to taste. Some ideas are Dijon-style mustard, soy sauce, Worcestershire sauce, cider or rice vinegar, walnut or sesame oil, grated lemon zest, ginger, garlic, onion, etc. Experiment to your fancy with these versatile sauces.
- Dipping sauces: Make any kind of dipping sauce for breaded shrimp or tempura, chicken nuggets, chicken wings, etc. Formulate your own flavors or influence with Oriental, European o Mexican ingredients.
- Grilling: Season meat, chicken or vegetables with salt and pepper or seasonings. In the last part of the grilling generously brush your favorite flavor of Cocina Mestiza’s Sweet and Sour Sauces over food.
- Marinades: Sweet and Sour sauces can be mixed with finely chopped onion and garlic, salt, and pepper to create a marinade for meat chicken and fish.
- Sauces: Over medium flame, heat oil and brown seasoned meat or chicken on all sides. Add 2 cups of broth and bake at 170°F. Approximately during the last 20 minutes of cooking add a bottle of Cocina Mestiza’s Sweet and Sour Sauce. Check the seasoning before serving.
- Cocktails: Mango, Tamarind and Plum Sweet and Sour Sauces can be used to prepare exotic cocktails that will thrill your guests. Just blend our sauces with your favorite spirits (tequila is great) ice and lime juice if desired. Serve on salt-rimmed glasses and toast to your guests
- Deserts: The unexpected hint of spice in our sauces works wonders over desserts such as choc
Sweet And Sour Fish
In Chinese cuisine, there are many sweet and sour dishes which are differentiated by regions or areas in China where these originate, or by dialect clan – for example, Cantonese, Hainanese, Szechuan, and so on. I am always amazed at how these taste distinctly different from each other, but are all so flavourful and are, in essence, authentic sweet and sour flavors.
The Cantonese are well known for their fine cuisine, and undoubtedly, when it comes to sweet and sour dishes, I think most of us have indelible impressions of the Cantonese version, which tends to be delightfully more sweet than sour.
In preparing sweet and sour fish, I always use fresh red snapper, though commonly, garoupa or grouper is often used. Not all fish are suitable, taste-wise, with sweet and sour sauce. Usually, white-fleshed fish with very subtle or mild flavors are good options.
This recipe serves 3 to 4 persons.
300 gm fresh Red Snapper fillet, skin removed, cut into 5-mm thick slices, 1
Corn Flour for coating and Vegetable Oil for frying
1. Mix all sauce ingredients in a saucepan, and bring to a gentle boil. Turn off heat, set aside.
2. Pat fish slices thoroughly dry with paper towels. Place into a deep bowl with enough corn flour to coat fish evenly, all over. Shake off excess flour. Discard leftover flour.
3. Fill a wok to 1/4 depth with oil and heat up till hot. Fry the fish in two batches, constantly stirring and separating fish slices in hot oil with a wok chan or stainless steel ladle. Deep fry till fish slices turn golden brown and just begin to crisp at the edges. Remove, drain on paper towels. Let the oil heat up again, before frying the second batch.
4. Pour out oil, leaving 2 to 3 tbsp in the wok and heat up over medium fire. When hot, add diced onion and peppers, fry for about a minute. Add diced pineapple and tomato, stir fry for another 15 to 20 seconds, then add the sauce. If the sauce is too thick, add 2 to 3 tbsp water (the sauce should still be slightly thick and sticky, not watery), stir quickly to mix well. Put in fried fish slices all at once, quickly toss for another 20 seconds to coat fish all over with sauce. Turn off heat, dish out onto serving plate. Serve immediately.
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