Dairy-Free Sweet and Sour Fish
Dive into a tantalizing twist on a classic favorite with this Dairy-Free Sweet and Sour Fish recipe. Perfectly crispy white fish fillets are coated in a delicate cornstarch mixture and fried to golden perfection, then enveloped in a sweet, tangy, and vibrant sauce featuring pineapple chunks, bell peppers, garlic, and ginger. This quick and easy dish, free from dairy and packed with bold flavors, gets its signature taste from a harmonious blend of soy sauce, rice vinegar, ketchup, and brown sugar. Ideal for serving with steamed rice or noodles, it's a wholesome, crowd-pleasing meal that’s ready in under 40 minutes. Whether you're accommodating dietary restrictions or simply seeking a crave-worthy seafood option, this recipe is sure to wow on any occasion!
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Recipe Information
Ingredients
- 500 grams firm white fish fillets (e.g., cod, tilapia, or haddock)
- 60 grams cornstarch
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 500 ml vegetable oil (for frying)
- 150 grams pineapple chunks (canned or fresh)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 60 ml rice vinegar
- 4 tablespoons ketchup
- 2 tablespoons soy sauce (ensure gluten-free if needed)
- 3 tablespoons brown sugar
- 120 ml water
- 1.5 teaspoons cornstarch (for the sauce)
- 2 tablespoons water (for cornstarch slurry)
- 2 green onions, chopped (optional, for garnish)
Instructions
Pat the fish fillets dry with a paper towel and cut them into bite-sized pieces.
In a bowl, combine 60 grams cornstarch, 1 teaspoon salt, and 0.5 teaspoon ground black pepper. Lightly dredge the fish pieces in the cornstarch mixture, coating them evenly.
Heat 500 ml vegetable oil in a deep pan or skillet over medium-high heat. Once the oil is hot, fry the fish pieces in batches until golden and crispy, about 3-4 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.
In a small bowl, mix 1.5 teaspoons cornstarch with 2 tablespoons water to create a cornstarch slurry. Set aside.
In a large skillet or wok, heat 1 tablespoon of the frying oil over medium heat. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the diced red and green bell peppers to the skillet and cook for 2-3 minutes until slightly tender.
Add 60 ml rice vinegar, 4 tablespoons ketchup, 2 tablespoons soy sauce, 3 tablespoons brown sugar, and 120 ml water to the skillet. Stir well and bring to a simmer.
Add the pineapple chunks to the sauce and cook for 2 minutes to heat through.
Stir in the prepared cornstarch slurry to the sauce, and let it thicken for about 1-2 minutes.
Add the fried fish pieces to the skillet and gently toss to coat them evenly with the sweet and sour sauce.
Remove from heat and garnish with chopped green onions, if desired.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
5317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.8 g | 648% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 60.8 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2495 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
