My husband went fishing with his brother last Saturday and caught this 5 pounds 21 inches bass, along with a crappie. Naturally, I have to cook the beautiful fish. I told him to gut it before storing in the fridge then I’ll scale it before cooking the following day. My husband was actually expecting me to just season the whole bass with lemon pepper and a little bit of oil then bake it in the oven. I made sweet and sour bass steaks for lunch instead.
Sweet & Sour Bass W/ Couscous
- 1 whole bass (gutted, scaled, and washed thoroughly), cut in steaks
- 1 green pepper (seeded & chopped)
- 1 sm onion, chopped
- 2 cloves garlic, chopped
- 2 large carrots (peeled and cubed)
- 1 sm can of pineapple rings, sliced in small chunks
- 1/2 cup sweet & sour sauce
- 1/2 cup water
- 1 tsp soy sauce
- sprinkle of black pepper
- 1 tbsp of cornstarch + 1/2 cup of water (mixed)
- oil for frying the fish
- Here’s the fish all clean, gutted, scaled, and washed thoroughly. Using a very sharp large chopping knife I cut the head off then set that aside for a soup dish. I also cut off the tail part to go along with the soup.
- Cut the remaining fish into steaks. Season both sides with salt and pepper. Heat up oil in a pan. Pan fry the bass steaks, 10-12 minutes on each side. Set the steaks aside. Discard some of the oil from the pan.
- Sauté onions and garlic, then add the carrots and green peppers to cook until fork tender.
- Add the pineapple chunks. Season with soy sauce and black pepper then add sweet & sour sauce and water. Stir everything together and cook for a few more minutes, about 5 minutes or so.
- Pour in the cornstarch mixture then stir to thicken the sauce.
- In a platter or casserole dish, pour some of the sweet & sour sauce into the bottom. Line up the pan-fried bass steaks on top, then pour the remaining sweet and sour sauce on top.
Serve with couscous or rice on the side.