Best 6 Spicy And Sour Fish Marinade Recipes

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**Experience the tantalizing flavors of Sichuan cuisine with our collection of spicy and sour fish marinade recipes. These marinades pack a punch with their perfect balance of fiery heat and lip-smacking sourness, creating a dish that is sure to leave a lasting impression on your taste buds. From the classic Sichuan Spicy and Sour Fish to variations like Sour and Spicy Fish with Black Bean Sauce and Steamed Fish with Spicy and Sour Sauce, each recipe offers a unique take on this beloved dish. Whether you prefer mild, moderate, or extreme spice levels, our recipes cater to a wide range of preferences, ensuring an unforgettable culinary journey.**

Let's cook with our recipes!

SALMON WITH SWEET AND SPICY RUB



Salmon with Sweet and Spicy Rub image

Provided by Ellie Krieger

Categories     main-dish

Time 17m

Yield 6 servings, serving size: 1 salmon fillet

Number Of Ingredients 8

Nonstick cooking Spray
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil

Steps:

  • Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
  • Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
  • Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
  • Good source of: Folate, Magnesium

SWEET & SPICY GLAZED SALMON



Sweet & Spicy Glazed Salmon image

There's a bit of magic going on here: A glaze of brown sugar, mustard, soy sauce and ginger is baked atop salmon to create a sweet-tangy entree. If you want to reward the family with a little something special, this recipe definitely fits the bill. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup brown sugar
3 tablespoons Dijon mustard
2 tablespoons reduced-sodium soy sauce
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon sesame oil
4 salmon fillets (6 ounces each)
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

Nutrition Facts : Calories 338 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 795mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein.

SWEET, SALTY, AND SOUR MARINADE



Sweet, Salty, and Sour Marinade image

Provided by Matt Lee

Categories     Sauce     Ginger     Quick & Easy     Healthy     Lemongrass     Cilantro     Lime Juice     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 8

3 ounces palm sugar, chopped, or 6 1/2 tablespoons light brown sugar
1/2 cup fresh lime juice
1/2 cup fish sauce (such as nam pla or nuoc nam)
1/2 cup coarsely chopped fresh cilantro
2 tablespoons chopped peeled fresh ginger
4 red Thai chiles or 6 Fresno chiles, thinly sliced
3 tablespoons minced lemongrass (from peeled bottom 4" of 2 large stalks)
Ingredient info: Palm sugar is available at Indian and Asian markets. Fish sauce is sold at Asian markets and better supermarkets.

Steps:

  • Stir palm sugar and 3 tablespoons water in a small saucepan over low heat until sugar is dissolved. Remove from heat.
  • Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze). Stir in cilantro, ginger, chiles, and lemongrass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.
  • Remove pork or seafood from marinade, pat dry, and grill.
  • The finish:
  • Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 3/4 cup. Brush glaze onto meat or fish during the last few minutes of grilling.

CRISPY FISH WITH SWEET-AND-SOUR SAUCE



Crispy Fish with Sweet-and-Sour Sauce image

Categories     Fish     Ginger     Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 16

1 pound sea bass fillets, cut into 3/4-inch-wide slices
3 tablespoons cornstarch
1 cup all purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon peel
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)

Steps:

  • Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
  • Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
  • Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
  • Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.

CRISPY FISH WITH SWEET AND SOUR SAUCE



Crispy Fish with Sweet and Sour Sauce image

I made this today and was delighted with the great flavour and the ease of this recipe. But what I loved MOST was that my kids, notoriously fickle fish eaters, gobbled it down. Definitely a keeper. Adapted from a Bon Appetit recipe, April, 1991.

Provided by evelynathens

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb sea bass fillet, cut into 3/4 inch wide slices
3 tablespoons cornstarch
1 cup all-purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 can pineapple chunks in juice (totalling 1 cup juice)
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 clove garlic, crushed
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon, rind of
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)

Steps:

  • Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
  • Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl.
  • gradually add water, whisking until batter is smooth.
  • Pour batter over fish and stir to coat.
  • Let stand 15 minutes.
  • Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.
  • Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
  • Add garlic and stir for about 30 seconds, until fragrant.
  • Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
  • Add bell pepper and stir-fry just to heat through, about 30 seconds.
  • Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.
  • Heat 4 cups oil in wok or deep medium saucepan to 375°F.
  • Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
  • Using slotted spoon, transfer fish to paper towel-lined dish and drain.
  • Reheat oil if necessary between batches.
  • Arrange fish on platter.
  • Reheat sauce briefly, spoon over fish and serve.

SPICY-SWEET GLAZED SALMON



Spicy-Sweet Glazed Salmon image

I looked for a recipe for glazed salmon and didn't find one that used the ingredients I had on hand. So I threw together what I had and came up with this tangy, spicy sweet marinade that adds flavor, but doesn't mask the flavor of the salmon. My kids and sister loved it. They said it was better than 'restaurant salmon' It's great served with wild rice and stir fried veggies.

Provided by MOMO623

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

1 ½ pounds fresh salmon fillet with skin removed
¼ cup red wine vinegar
¼ cup olive oil
¼ cup soy sauce
¼ cup water
1 tablespoon lemon juice
½ teaspoon red pepper flakes, or to taste
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons chopped fresh cilantro
⅓ cup brown sugar, packed
salt and ground black pepper to taste

Steps:

  • Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
  • Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
  • Turn on broiler to low.
  • Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
  • Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 14.5 g, Cholesterol 77.1 mg, Fat 18.8 g, Fiber 0.2 g, Protein 25.1 g, SaturatedFat 3 g, Sodium 664.2 mg, Sugar 12.4 g

Tips:

  • When choosing fish for this recipe, opt for firm-fleshed varieties like salmon, halibut, or tilapia. These fish will hold up well to the marinade and cooking process.
  • The marinade is what gives this dish its signature spicy and sour flavor. Make sure to let the fish marinate for at least 30 minutes, or up to overnight, to allow the flavors to fully penetrate.
  • To get the best results, use a grill that is hot but not too hot. This will help to prevent the fish from sticking and burning.
  • Cook the fish until it is just cooked through. Overcooking will make the fish dry and tough.
  • Serve the fish immediately with your favorite sides, such as rice, vegetables, or a salad.

Conclusion:

Spicy and sour fish is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its zesty marinade and tender, flaky fish, this recipe is sure to be a hit with everyone at the table. So next time you're looking for a new way to cook fish, give this recipe a try!

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