White Fish Fillets In Sauce Made With White Vinegar

Name: White Fish Fillets In Sauce Made With White Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 firm white fish fillets (2 inches thick); 2 tablespoons all-purpose white flour; 4 tablespoons white vinegar; 1 1/2 tablespoons sugar or 1 1/2 tablespoons Splenda sugar substitute; 1 tablespoon garlic paste; 2 tablespoons whole cumin seeds; 1 tablespoon cumin powder; 2 green chilies, chopped fine; 3 sprigs fresh cilantro, chopped fine; 1 egg, beaten; salt; 2 tablespoons corn oil; 2 cups water

Servings: persons

4 firm white fish fillets (2 inches thick)
2 tablespoons all-purpose white flour
4 tablespoons white vinegar
1 1/2 tablespoons sugar or 1 1/2 tablespoons Splenda sugar substitute
1 tablespoon garlic paste
2 tablespoons whole cumin seeds
1 tablespoon cumin powder
2 green chilies, chopped fine
3 sprigs fresh cilantro, chopped fine
1 egg, beaten
salt
2 tablespoons corn oil
2 cups water

1
WASH AND PAT DRY THE FILLETS.
2
In a medium deep skillet heat the oil on medium heat , add the garlic, the cumin seeds, green chillies and then add the flour and blend well , lower the heat and add the water and blend well so no lumps remain.
3
Mix the vinegar with 1 cup of water add it to the mixture. Keep the heat gentle , now add the sugar or splenda and salt. and the remaining water the cumin powder-taste it to see if it has a tangy sweet taste, add more salt if required if it's too sour add a bit more of the sugar or splenda, the sauce should be of a thick consistency. If satisfied with the taste, slip in the fish fillets gently and let it simmer.Do not cover the skillet.
4
Beat the egg in a bowl and keep ready.
5
Once the fish is done, (should take 10 to 15 minutes only), slowly drizzle the beaten egg and kill the heat. Do not stir just let the egg mixture swirl on the fish mixing it into the sauce-- shaking the skillet or dish will allow the egg to incorporate into the sauce.
6
If this dish is made and to be served later then DO NOT add the egg at this time , You can reheat the fish in the sauce and just before serving add the egg.
7
Garnish with the fresh chopped cilantro.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 firm white fish fillets (2 inches thick), 2 tablespoons all-purpose white flour, 4 tablespoons white vinegar, 1 1/2 tablespoons sugar or 1 1/2 tablespoons Splenda sugar substitute, and more.

Yes, White Fish Fillets In Sauce Made With White Vinegar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!