Gluten-Free Sweet and Sour Fish
Discover the vibrant flavors of this Gluten-Free Sweet and Sour Fish recipe, a healthy twist on a classic favorite! Featuring crispy, golden-brown white fish fillets coated in a gluten-free flour blend, this dish is perfectly complemented by a tangy homemade sauce made with gluten-free soy sauce, rice vinegar, and a touch of natural sweetness from honey or maple syrup. The addition of vibrant pineapple chunks, bell peppers, and sweet onions creates a delicious balance of sweet and savory, while keeping things fresh and nutritious. Ready in just 35 minutes, this recipe is ideal for those seeking a gluten-free option without compromising on flavor. Perfectly served over steamed rice or your favorite gluten-free side, it’s a crowd-pleasing dinner that will impress family and friends alike!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, tilapia, or snapper)
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 0.5 cup Neutral cooking oil (e.g., vegetable oil or avocado oil)
- 1 cup Pineapple chunks
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Sweet onion, diced
- 2 tablespoons Gluten-free soy sauce
- 3 tablespoons Rice vinegar
- 3 tablespoons Ketchup
- 2 tablespoons Honey or maple syrup
- 2 tablespoons Water
- 1 teaspoon Cornstarch (for the sauce)
- 2 tablespoons Chopped green onions (optional, for garnish)
Instructions
Pat the fish fillets dry with paper towels, then cut them into bite-sized pieces and set aside.
In a shallow bowl, mix the gluten-free flour, cornstarch, salt, black pepper, and garlic powder.
In another shallow bowl, beat the eggs.
Dredge each piece of fish in the flour mixture, then dip it into the beaten eggs, and finally coat it again in the flour mixture. Repeat until all fish pieces are coated.
Heat the oil in a large non-stick frying pan over medium heat.
Working in batches, fry the fish pieces for 3-4 minutes per side or until golden brown and fully cooked. Remove and place on a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, ketchup, honey, water, and 1 teaspoon of cornstarch for the sauce.
In a separate pan or wok, sauté the diced red bell pepper, green bell pepper, and sweet onion over medium heat for 2-3 minutes until slightly softened.
Add the pineapple chunks and prepared sauce mixture to the vegetables. Stir well and cook for 2-3 minutes until the sauce thickens.
Add the fried fish pieces to the pan and gently toss to coat them in the sweet and sour sauce.
Remove from heat and garnish with chopped green onions, if desired. Serve immediately with steamed rice or a gluten-free side of your choice.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 74.7 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2353 mg | 50% | |
*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.
