Sweet and Sour Fish on a Bed of Sesame Rice

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 728 Kcal


  • 2.5 tbsp. sugar
  • 0.5 tbsp. ginger, finely grated
  • 1.5 tbsp. sesame seeds, roasted
  • 1 clove of garlic, pressed
  • 4 salmon trout fillets with skin, cut diagonally in half
  • a little clarified butter
  • 0.5 litre Water
  • 3 dl orange juice
  • 3 tbsp. ketchup
  • 1 tsp. fruit vinegar or white-wine vinegar
  • 1 tbsp. mild soy sauce
  • 0.5 tbsp. Maizena cornflour
  • 0.5 pineapple (ca. 700 g)
  • 0.5 tsp. salt
  • 300 g perfumed rice


  • Boil the sugar and water in a wide-bottomed stainless steel pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a medium-brown caramel has formed. Pour in the orange juice and dissolve the caramel at a boil. Reduce the heat and add the ketchup and remaining ingredients including the garlic. Simmer the sauce over a low heat for approx. 5 mins. Mix the cornflour with the water and add, stirring with a whisk. Continue to simmer for approx. 2 mins. Quarter the pineapple lengthways, remove the stem, peel. Cut the pineapple crossways into approx. 7 mm wide pieces, add to the sauce and simmer for approx. 5 mins. Season the pineapple with salt to create a sweet & sour taste.
  • Rinse the rice in a sieve under cold running water until it is clear. Drain well. Cover and bring the water to the boil with the rice, season with salt. Cook for the rice for approx. 3 mins. Remove the pan from the heat and leave the rice covered for approx. 15 mins. until fully absorbed - do not remove the lid. Separate the rice with a fork. Stir in the sesame.
  • Heat the clarified butter in a non-stick frying pan. Fry the fish fillets, skin side up, for approx. 2 mins., turn and finish cooking for approx. 2 mins., season with salt.
  • Arrange the sesame rice and salmon trout fillets on plates and serve with the sweet & sour sauce.

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