Sweet & Sour Fish


Course: Main Course
Author: Will Chen


  • Baking Tray
  • Two Pans


  • 8 oz. Ono
  • 1 Bunch Green Onions (Thinly Sliced, Separate The White And Green Parts)
  • 1 Bunch Shallots (Finely Chopped)
  • 1 Knob Of Ginger (Finely Chopped)
  • 1 Tbs. Pine Nuts
  • 1 oz. White Vinegar
  • 4 oz. Ketchup
  • 4 oz. Eggplant (Diced)
  • 6 oz. Bok Choy (Roughly Chopped)
  • Olive Oil
  • Kosher Salt
  • Black Pepper


  • Preheat oven to 350o on the broil setting with a tray inside.
  • Heat pan on high heat and add 1 tsp. of oil; add shallot, ginger, white green onion stems, and sauté for 2 minutes. Then add the eggplant and cook until brown. Add pine nuts to toast.
  • Add 1⁄4 C of water, ketchup, and vinegar to the pan and stir to combine. Reduce heat to a simmer and season sauce with salt and pepper.
  • Pat dry the fish and score it on one side; season both sides with salt and pepper. Rub 1 tsp. of oil on the scored side of the fish and broil for 4-6 minutes until golden and cooked through.
  • Heat a second pan over high heat. Add 1 tsp. of oil and sauté the baby bok choy for 3 minutes. Season with salt and pepper and serve with broiled fish and sweet and sour sauce. Enjoy!